Ingredients:

  • 1.25 lb boneless, skinless chicken breast
  • 10 oz dry fettuccine pasta
  • 4 Tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1 cup heavy whipping cream
  • 1 cup freshly grated Parmesan cheese
  • 1 tsp salt (divided)
  • 1/2 tsp black pepper (divided)

Instructions:

  1. Pound the chicken breasts to an even thickness (about 3/4 inch). Season heavily with half of the salt and pepper.
  2. Sear the chicken over high heat for 3–4 minutes per side until the internal temperature reaches 165°F (74°C). Remove the chicken from the pan, tent it loosely with foil, and let it rest for 5 minutes before slicing thinly.
  3. While the chicken rests, cook the fettuccine pasta according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining the pasta.
  4. In the same pan used for the chicken (reduced to medium-low heat), melt the butter. Add the minced garlic and sauté for 30 seconds until fragrant, ensuring the garlic does not brown.
  5. Pour in the heavy whipping cream. Bring the mixture just to a gentle simmer, then immediately reduce the heat to low to keep the sauce warm but not simmering.
  6. Gradually fold in the freshly grated Parmesan cheese, stirring constantly until the cheese is fully melted and the sauce is smooth and velvety. Add remaining salt and pepper to taste. If the sauce is too thick, incorporate reserved pasta water 1/4 cup at a time until the desired coating consistency is reached.
  7. Toss the drained fettuccine directly into the Alfredo sauce. Add the sliced chicken breast and toss gently to coat thoroughly. Serve immediately.