Parmesan chicken Alfredo

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

1. Cook the pasta
   • Boil pasta according to package directions.
   • Reserve ½ cup pasta water before draining.
2. 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.
3. 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.
4. 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.
5. 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. 🍝🐔🧀