Chicken Fettuccine Alfredo

Double batches barely fit in our biggest pan

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a large pot of water to a boil, and salt generously

Step 2

Add the pasta and cook ac- cording to package directions until al dente (tender but still slightly firm)

Step 3

Drain and toss with a splash of oil

Step 4

Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper

Step 5

Season with salt and pepper

Step 6

Heat a small saucepan over medium heat

Step 7

Add 2 tablespoons of the butter

Step 8

Add garlic cloves

Step 9

When the butter melts, raise the heat to medium-high and add the chicken in 1 layer

Step 10

Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes

Step 11

Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes

Step 12

Reduce the heat to medium

Step 13

Add the remaining 6 tablespoons butter

Step 14

Scrape the bot- tom of the skillet with a wooden spoon to release any browned bits

Step 15

When the butter has mostly melted, whisk in the cream and bring to a simmer, then cook for 2 minutes

Step 16

Lower the heat to keep the sauce just warm

Step 17

Whisk the Parmigiano-Reggiano into the sauce

Step 18

Add the chicken and cooked pasta and toss well

Step 19

Season with salt and pepper

Step 20

Serve hot in heated bowls