Creamy Chicken Alfredo

Ingredients

• 1 lb (454 g) fettuccine pasta
• 1 lb (450 g) boneless skinless chicken breasts, halved horizontally if thick
• 3/4 tsp salt, for the chicken
• 1/4 tsp ground black pepper, for the chicken
• 2 tbsp olive oil
• 1 tbsp unsalted butter, for cooking the chicken
• ALFREDO SAUCE
• 2 cups (480 ml) heavy cream
• 1/2 cup (113 g) unsalted butter, cubed
• 3 cloves garlic, minced
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1 cup (90 g) grated Parmesan cheese
• Chopped fresh parsley, for garnish

Method

1. Bring a large pot of generously salted water to a boil.
2. If the chicken breasts are very thick, cut them horizontally into thinner pieces.
3. Season the chicken with 3/4 teaspoon salt and 1/4 teaspoon black pepper.
4. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
5. Cook the chicken until golden brown on both sides and fully cooked through.
6. Transfer the chicken to a plate and leave it to rest.
7. Cook the fettuccine in the boiling water until al dente.
8. Meanwhile, add the cubed butter, heavy cream and minced garlic to the chicken skillet.
9. Simmer gently, stirring frequently, until the sauce begins to thicken.
10. Reduce the heat to low.
11. Gradually whisk in the grated Parmesan until melted and smooth.
12. Season the sauce with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
13. Reserve approximately 1 cup pasta water, then drain the fettuccine.
14. Add the pasta to the Alfredo sauce and toss thoroughly.
15. Add a little reserved pasta water if needed to loosen the sauce.
16. Slice the rested chicken and arrange it over the pasta.
17. Garnish with chopped parsley and serve immediately.