Ingredients (4 servings)
For the chicken
- 2 large chicken breasts, sliced in half horizontally
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 2 tbsp olive oil
- ¼ cup grated Parmesan cheese
For the pasta and sauce
- 300 g fettuccine or other pasta
- 2 tbsp butter
- 3 cloves garlic, minced
- 1½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and black pepper to taste
- Chopped parsley (optional)
Instructions
- Cook the pasta
- Boil pasta according to package directions.
- Reserve ½ cup pasta water before draining.
- Cook the chicken
- Season chicken with salt, pepper, garlic powder, and the ¼ cup Parmesan.
- Heat olive oil in a skillet over medium-high heat.
- Cook chicken for 4–5 minutes per side until golden and fully cooked.
- Remove and let rest, then slice.
- Make the Alfredo sauce
- In the same skillet, melt butter.
- Add garlic and cook for about 30 seconds.
- Pour in the cream and simmer gently for 2–3 minutes.
- Stir in the Parmesan until smooth.
- Season with salt and pepper.
- Combine
- Add the drained pasta to the sauce and toss.
- If needed, add a little reserved pasta water to loosen the sauce.
- Top with sliced chicken.
- Serve
- Garnish with extra Parmesan and parsley.
Tips
- Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
- For extra flavor, add sautéed mushrooms or steamed broccoli.
- A squeeze of lemon before serving can help balance the richness. 🍝🐔🧀
