Chicken Fettuccine Alfredo

Ingredients

• 1 lbfettuccine
• 1 1/2 lbboneless skinless chicken breasts
• 1 tspsalt, divided
• 1/2 tspblack pepper, divided
• 2 tbspolive oil
• 1/2 cupbutter
• 3 clovesgarlic, minced
• 2 cupsheavy cream
• 1 1/2 cupsgrated Parmesan cheese, plus more for serving
• 2 tbspfresh parsley, chopped

Nutrition / serving

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Method

1. 1

   Cook fettuccine in well-salted boiling water until al dente. Drain, reserving 1 cup pasta water.

2. 2

   Meanwhile, season chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat olive oil in a large skillet over medium-high heat and cook chicken 6-7 minutes per side, until golden and cooked through (165°F internal). Rest 5 minutes, then slice.

   ⏱Start 6:00⏱Start 5:00
3. 3

   In the same skillet, melt butter over medium heat. Add garlic and cook 1 minute until fragrant.

   ⏱Start 1:00
4. 4

   Pour in heavy cream and bring to a gentle simmer, stirring occasionally, 3-4 minutes.

   ⏱Start 3:00
5. 5

   Reduce heat to low and whisk in Parmesan a handful at a time until melted and smooth. Season with remaining salt and pepper.

6. 6

   Add drained fettuccine to the sauce and toss to coat, thinning with reserved pasta water as needed for a silky consistency.

7. 7

   Top with sliced chicken, garnish with parsley and extra Parmesan, and serve immediately.