Chicken Alfredo

Ingredients

Ingredients

• 1 lb boneless, skinless chicken breasts
• 12 oz fettuccine pasta
• 1/2 cup unsalted butter
• 1 1/2 cups heavy cream
• 2 garlic cloves
• 1 cup grated parmesan cheese
• 1 tbsp olive oil
• to taste salt
• to taste black pepper

Instructions

1. Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente; drain and set aside, reserving 1/2 cup of pasta water.
2. While the pasta cooks, season the chicken breasts with salt and pepper on both sides.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat; add the chicken and cook for 6-7 minutes per side until golden and cooked through (internal temperature 165°F); remove from skillet, let rest for 5 minutes, then slice into strips.
4. In the same skillet, melt the butter over medium heat; add the minced garlic and sauté for 1 minute until fragrant.
5. Pour in the heavy cream and bring to a simmer; cook for 3-4 minutes, stirring occasionally, until slightly thickened.
6. Stir in the grated Parmesan cheese until melted and smooth; if the sauce is too thick, add a splash of reserved pasta water to loosen it.
7. Add the cooked fettuccine and sliced chicken to the sauce; toss everything together to coat evenly and heat through for 1-2 minutes.
8. Season with additional salt and black pepper to taste; garnish with chopped parsley if desired and serve immediately.

Notes

For a lighter version, substitute half-and-half for heavy cream and reduce the butter slightly. Leftovers can be stored in an airtight container in the fridge for up to 3 days; reheat gently on the stovetop with a bit of milk to restore creaminess.