Chicken Alfredo

Step 1

Pat chicken breasts dry with paper towels. Season both sides generously with salt and black pepper.

Step 2

Bring a large pot of salted water to boil. Add fettuccine and cook until al dente, ~10 minutes.

Step 3

Heat 1 tbsp butter in a 12-inch skillet over medium-high until foaming, ~90 seconds.

Step 4

Sear chicken 5–6 minutes per side without moving until golden. Center should reach 165°F.

Step 5

Transfer chicken to a cutting board. Tent loosely with foil while you finish the sauce.

Step 6

Melt remaining 2 tbsp butter in the same skillet over medium. Add garlic and cook 30 seconds until fragrant.

Step 7

Pour cream into the skillet. Simmer 2–3 minutes, stirring occasionally, until slightly thickened.

Step 8

Remove from heat. Add Parmesan in three additions, stirring constantly until fully melted and smooth.

Step 9

Taste the sauce and adjust seasoning with salt and pepper as needed.

Step 10

Drain pasta, reserving 0.5 cup pasta water. Toss pasta with sauce, adding pasta water if needed for consistency.

Step 11

Slice chicken breasts on a bias. Divide pasta between two plates and top each with sliced chicken.

Step 12

Garnish with fresh parsley if desired. Serve immediately.