Classic Chicken Fettuccine Alfredo

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

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

Step 2

Rub both sides of the chicken breasts with garlic powder, paprika, oregano, salt, and pepper. This provides the dark, flavorful crust seen in the image.

Step 3

Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 5–7 minutes per side until the internal temperature reaches 165°F. Remove from the pan and let it rest for 5 minutes before slicing into strips.

Step 4

In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, making sure not to burn it.

Step 5

Pour the heavy cream into the skillet. Let it simmer for 3–4 minutes, whisking occasionally, until the liquid reduces and thickens slightly.

Step 6

Turn the heat to low. Whisk in the Parmesan cheese until completely melted and the sauce is smooth. If the sauce is too thick, whisk in a tablespoon or two of the reserved pasta water.

Step 7

Add the cooked fettuccine to the skillet and toss gently to coat the noodles in the sauce.

Step 8

Divide the pasta into bowls and place the sliced chicken on top. Garnish with additional Parmesan cheese and fresh parsley.