Chicken Alfredo Pasta

Serves 4

Ingredients

• 12 oz fettuccine pasta
• 1.5 lbs boneless skinless chicken breasts
• 6 tbsp unsalted butter
• 2 cups heavy cream
• 1.5 cups freshly grated Parmesan cheese
• 4 cloves garlic cloves
• 2 tbsp olive oil
• 1.5 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp fresh parsley

Instructions

1. 1Bring a large pot of salted water to a boil over high heat.
2. 2While the water heats, pat the chicken breasts dry with paper towels and season both sides generously with salt and black pepper.
3. 3Heat the olive oil in a large skillet over medium-high heat until shimmering.
4. 4Add the seasoned chicken breasts to the skillet and cook for 5–6 minutes per side until golden brown and the internal temperature reaches 165°F (74°C).
5. 5Transfer the cooked chicken to a cutting board, tent loosely with foil, and let it rest for 5 minutes.
6. 6Add the fettuccine to the boiling water and cook according to package directions until al dente, about 8–10 minutes; reserve pasta water before draining.
7. 7Melt the butter in the same skillet over medium heat; add the minced garlic and sauté for 30–45 seconds until fragrant but not browned.
8. 8Pour in the heavy cream and bring to a gentle simmer, stirring frequently for 2–3 minutes.
9. 9Reduce heat to low and gradually whisk in the grated Parmesan cheese until the sauce is smooth and thickened, about 2 minutes; season with remaining salt and black pepper.
10. 10Slice the rested chicken into thin strips across the grain.
11. 11Add the drained fettuccine and sliced chicken directly into the skillet with the Alfredo sauce; toss gently to coat, adding a splash of reserved pasta water if the sauce is too thick.
12. 12Remove from heat, sprinkle with chopped fresh parsley, and serve immediately.