Classic Chicken Fettuccine Alfredo

• Chicken Breast

  7.1 oz
• Fettuccine Pasta

  5.3 oz
• Heavy Cream

  1.0 cups
• Unsalted Butter

  1.8 oz
• Parmesan Cheese

  2.5 oz
• Garlic

  2 cloves
• Salt

  0.5 teaspoon
• Black Pepper

  0.3 teaspoon
• Olive Oil

  1 tablespoon
• Fresh Parsley

  2 tablespoons

All Steps

1. 1

   Slice chicken breast into thin strips or bite-sized pieces. Season generously with a pinch of salt and black pepper.

2. 2

   Heat olive oil in a large skillet or pan over medium-high heat. Add the seasoned chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.

3. 3

   Bring a large pot of generously salted water to a rolling boil. Add fettuccine pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the starchy pasta water.

4. 4

   While pasta cooks, in the same skillet (no need to clean), reduce heat to medium-low. Add unsalted butter and minced garlic, sautéing for about 1 minute until fragrant, being careful not to burn the garlic.

5. 5

   Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Do not allow it to boil vigorously.

6. 6

   Gradually whisk in the grated Parmesan cheese until the sauce is smooth and thickened to your desired consistency. If the sauce becomes too thick, add a tablespoon or two of the reserved pasta water to thin it out. Season the sauce with salt and pepper to taste.

7. 7

   Add the cooked and drained fettuccine and the cooked chicken back into the skillet with the Alfredo sauce. Toss gently to ensure all the pasta and chicken are evenly coated.

8. 8

   Garnish with fresh chopped parsley and serve immediately while hot.