Yield: 2 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Estimated Calories: ~790 per serving
Estimated Protein: ~36g per serving
Ingredients
Pasta
8 oz. fettuccine
Water, for boiling
1 Tbsp. kosher salt, for the pasta water
Chicken
2 boneless, skinless chicken breasts, cut in half horizontally or pounded thin
1 Tbsp. olive oil
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/2 tsp. garlic powder
Alfredo Sauce
3 Tbsp. unsalted butter
3 garlic cloves, finely chopped
1 cup heavy cream
1 cup finely grated Parmesan
1/4 tsp. black pepper
1/8 tsp. nutmeg (optional, but very good)
1/4 to 1/2 cup reserved pasta water, as needed
Optional Finish
Chopped parsley
Extra Parmesan
Directions
Step 1 – Boil the pasta water
Fill a large pot about 3/4 full with water and bring it to a boil over high heat. Once it boils, add the salt. The water should taste lightly salty, because this is your chance to season the pasta itself.
Add the fettuccine and stir right away so it does not stick together. Cook according to the package directions until al dente, usually about 9 to 11 minutes. Before draining, scoop out about 1/2 cup pasta water and set it aside.
(that cloudy pasta water is liquid gold for sauce)
Step 2 – Season the chicken
Pat the chicken dry with paper towels. If the chicken breasts are thick, slice them horizontally so you get thinner cutlets, or pound them lightly so they cook evenly.
Season both sides with salt, pepper, and garlic powder.
Step 3 – Cook the chicken
Heat olive oil in a large skillet over medium heat. Add the chicken and cook 4 to 5 minutes on the first side, then flip and cook another 4 to 5 minutes, until golden and the center reaches 165°F. Transfer to a plate and let it rest while you make the sauce. Then slice into strips.
(resting keeps the juices in the chicken instead of all over the cutting board)
Step 4 – Build the Alfredo sauce
In the same skillet, lower the heat to medium-low and add butter. Once melted, add garlic and cook for 30 seconds, stirring constantly, just until fragrant.
Pour in the heavy cream and stir. Let it warm for 1 to 2 minutes, but do not let it boil hard. Add the Parmesan a little at a time, stirring until smooth. Add black pepper and nutmeg if using.
If the sauce looks too thick, add a splash of reserved pasta water. If it looks too thin, let it gently simmer for another minute.
Step 5 – Combine
Add the drained pasta to the skillet and toss until coated. Add sliced chicken and toss again gently.
If the sauce tightens up too much, add another tablespoon or two of pasta water until it goes glossy and silky.
Step 6 – Serve
Twirl the pasta onto plates, lay chicken over the top, and finish with extra Parmesan and parsley if using.
Rizz Tip
“If they keep looking at your lips while you’re talking, even for a second… they’re not just listening.” 😏
