Chicken Alfredo Pasta

Ingredients

• 12 ounces fettuccine pasta
• 1 1/2 pounds boneless skinless chicken breasts
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 2 cups heavy cream
• 1 1/4 cups Parmesan cheese, grated
• 2 tablespoons fresh parsley, chopped
• salt and pepper, to taste

Method

1. 1

   Bring a 6-quart saucepan of salted water to a boil and cook the fettuccine according to package directions until al dente.

   10:00 · Cook pasta
2. 2

   Drain the pasta, reserving 1/2 cup of the pasta water, and set aside.

3. 3

   Pat the chicken breasts dry and season both sides with salt, pepper, and garlic powder.

4. 4

   Heat the olive oil in a 9-inch skillet over medium-high heat. Add the chicken and cook 5 to 6 minutes per side, until golden brown and cooked through to 165°F internally.

   5:00 · Sear chicken
5. 5

   Transfer the chicken to a cutting board and let rest 5 minutes, then slice into strips.

   5:00 · Rest chicken
6. 6

   In the same skillet, melt the butter over medium heat and sauté the garlic for 30 seconds, until fragrant but not browned.

   0:30 · Sauté garlic
7. 7

   Pour in the heavy cream, stirring to combine with the garlic butter, and bring to a gentle simmer.

8. 8

   Reduce heat to low and simmer the cream 4 minutes, stirring occasionally, until slightly thickened.

   4:00 · Simmer cream
9. 9

   Whisk in the Parmesan cheese until the sauce is smooth, adding reserved pasta water as needed to reach a silky consistency.

10. 10

    Add the drained fettuccine to the skillet and toss to coat evenly in the Alfredo sauce.

11. 11

    Return the sliced chicken to the skillet, tossing gently to incorporate, and season with salt and pepper to taste.

12. 12

    Garnish with chopped parsley and serve immediately.