Chicken Alfredo

Method

1. 1

   Bring a large pot of well-salted water to a rolling boil. The water should taste like the sea. This seasons the pasta as it cooks.

2. 2

   Meanwhile, season the chicken pieces with a pinch of salt and a few cracks of black pepper. Heat olive oil in a large skillet over medium-high heat until shimmering.

3. 3
   Searing

   Add the chicken to the hot skillet in a single layer. Sear without moving for 3-4 minutes until golden brown on the bottom, then flip and cook until cooked through and golden on all sides. Remove chicken to a plate and set aside.

   ⏲ 4 min

4. 4
   Sautéing

   In the same skillet, reduce heat to medium-low and add the butter. Once melted, add the minced garlic and sauté for 1 minute until fragrant, scraping up any browned bits from the bottom of the pan.

   ⏲ 1 min

5. 5
   Simmering

   Slowly pour in the heavy cream while stirring constantly. Bring to a gentle simmer and let it bubble for 2-3 minutes, allowing it to slightly reduce and thicken. The sauce should coat the back of a spoon.

   ⏲ 3 min

6. 6

   Reduce heat to low and gradually whisk in the grated Parmesan cheese until melted and smooth. Continue whisking until the sauce is silky and no cheese granules remain. Season with salt and pepper to taste.

   ⏲ 2 min

7. 7
   Boiling

   Add the fettuccine to the boiling water and cook according to package instructions until al dente (about 10-12 minutes). Reserve about 1 cup of pasta water, then drain the pasta.

   ⏲ 12 min

8. 8

   Add the drained fettuccine and cooked chicken to the skillet with the Alfredo sauce. Toss gently to coat, adding splashes of reserved pasta water as needed to loosen the sauce and help it cling to the pasta.

   ⏲ 2 min

9. 9

   Serve immediately, garnished with fresh parsley and an extra sprinkle of Parmesan if desired.