Classic Fettuccine Chicken Alfredo

Classic Fettuccine Chicken Alfredo ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 tbsp olive oil
• 0.5 tsp salt
• 0.25 tsp black pepper
• 12 oz fettuccine
• 0.5 cup unsalted butter
• 3 cloves garlic
• 2 cups heavy cream
• 1.5 cups Parmesan cheese, freshly grated
• 0.5 tsp salt
• 0.25 tsp black pepper
• 2 tbsp fresh parsley, chopped

How to make Classic Fettuccine Chicken Alfredo

1. Bring a large pot of salted water to a rolling boil over high heat. Add the 12 oz of fettuccine and cook according to package directions, typically 8-10 minutes, until al dente.
2. While the pasta cooks, pat the 1.5 lbs of chicken breasts dry with paper towels. Season generously on both sides with 0.5 tsp salt and 0.25 tsp black pepper.
3. Heat 1 tbsp olive oil in a large skillet or pan over medium-high heat. Add the seasoned chicken breasts and cook for 6-8 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F).
4. Remove the cooked chicken from the skillet and set it aside on a cutting board to rest for 5 minutes. This allows the juices to redistribute, keeping the chicken tender and moist.
5. Drain the cooked fettuccine, reserving about 1 cup of the starchy pasta water. Set both aside.
6. Reduce the heat in the same skillet to medium-low. Add 0.5 cup unsalted butter and allow it to melt completely. Add 3 minced garlic cloves and sauté for 1 minute until fragrant, being careful not to burn the garlic.
7. Pour in 2 cups of heavy cream and bring it to a gentle simmer, stirring occasionally. Do not allow it to come to a rolling boil.
8. Gradually whisk in 1.5 cups of freshly grated Parmesan cheese, stirring continuously until the cheese has melted and the sauce is smooth and slightly thickened. Season the sauce with 0.5 tsp salt and 0.25 tsp black pepper.
9. Slice the rested chicken breasts into thin strips or dice into bite-sized pieces. Add the drained fettuccine and sliced chicken to the Alfredo sauce.
10. Toss gently to coat the pasta and chicken completely with the sauce. If the sauce is too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency. Serve immediately, garnished with 2 tbsp fresh chopped parsley.

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