Chicken Alfredo

Ingredients

• 12 oz fettuccine
• 1½ lb boneless, skinless chicken breast
• ½ cup unsalted butter
• 1½ cup heavy cream
• 1½ cup Parmesan cheese, grated
• 2 clove garlic
• ¾ tsp salt
• ½ tsp black pepper
• 2 tbsp fresh parsley, chopped (optional)

Steps

1. Cook fettuccine according to package directions until al dente. Reserve 1 cup of pasta water, then drain.
2. While pasta cooks, slice chicken breasts into 1/2-inch thick strips. Season with salt and pepper.
3. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
4. Reduce heat to medium. Add remaining butter to the skillet and melt. Add minced garlic and cook for 1 minute until fragrant.
5. Pour in heavy cream and bring to a gentle simmer. Cook for 3-5 minutes, stirring occasionally, until slightly thickened.
6. Stir in grated Parmesan cheese, salt, and pepper until the sauce is smooth. If too thick, add a splash of reserved pasta water.
7. Add cooked fettuccine and chicken to the skillet with the sauce. Toss to coat evenly. Serve immediately, garnished with fresh parsley if desired.