Chicken Alfredo Pasta

Ingredients

• 2 chicken breast (large, sliced into strips)
• salt (to taste)
• black pepper (to taste)
• 1 tsp garlic powder
• 2 tbsp olive oil (for searing chicken)
• 1 lb fettuccine pasta
• 0.5 cup unsalted butter (1 stick)
• 3 clove garlic (minced)
• 2 cup heavy cream
• 1.5 cup parmesan cheese (freshly grated)
• 2 tbsp fresh parsley (chopped, for garnish)

Steps

1. 1

   Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.

2. 2

   Season the sliced chicken breast strips with salt, black pepper, and garlic powder on both sides.

3. 3

   In a large skillet over medium-high heat, add the olive oil. Once hot, add the chicken strips in a single layer.

4. 4

   Sear the chicken for 5-7 minutes, turning occasionally, until golden brown and cooked through (internal temperature of 165°F). Remove chicken from the skillet and set aside.

5. 5

   In the same skillet over medium heat, melt the butter. Scrape up any browned bits left from the chicken.

6. 6

   Add the minced garlic to the melted butter and sauté for about 1 minute until fragrant, being careful not to burn it.

7. 7

   Pour in the heavy cream and bring to a gentle simmer. Let it cook for 2-3 minutes to slightly thicken.

8. 8

   Reduce heat to low and whisk in the freshly grated parmesan cheese until the sauce is smooth and the cheese has melted.

9. 9

   Add the cooked fettuccine and the seared chicken back into the skillet. Toss thoroughly to coat everything in the sauce. If the sauce is too thick, add a splash of the reserved pasta water.

10. 10

    Garnish with fresh chopped parsley and extra parmesan if desired. Serve immediately.

Notes

For the best texture, grate your own parmesan cheese from a block; pre-shredded cheese contains anti-clumping agents that can make the sauce grainy.

Nutrition per serving

• main
• pasta
• chicken
• alfredo
• dinner
• comfort food
• creamy