1lb. Fettuccine Alfredo(I prefer to use fresh, refrigerated fettuccine pasta)
6TablespoonsSalted Butter
1Garlic Clove(minced)
1 1/2cupsHeavy Cream
1 1/4cupsParmesan Cheese(high-quality, grated)
1/4teaspoonSalt
1/4teaspoonPepper
Fresh Parsley(optional)
Chicken:
3Chicken Breasts
3TablespoonsButter
1/2teaspoonGarlic Powder
1teaspoonParsley
1/2-1teaspoonSalt
Instructions
In a large pot, heat water over high heat until boiling. Add a generous amount of salt to season the water. Once it is boiling, add fettuccine and cook according to package instructions.
In a large skillet or pan, heat butter over medium heat. Add minced garlic and cook for 1 to 2 minutes. Stir in heavy cream.
Let heavy cream reduce and cook for 5 to 8 minutes. Add half of the parmesan cheese to the mixture and whisk well until smooth. Keep over heat and whisk well until cheese is melted.
Chicken:
While sauce is thickening, heat another skillet over medium-high heat. Add 3 Tablespoons of butter to the pan and let melt. Place the chicken in the pan and sprinkle with garlic powder, parsley, and salt. Cook for 4-6 minutes per side, depending on the thickness of the chicken breast. Cook until no longer pink. Let rest for 5 minutes before slicing.
Toss alfredo sauce with fettuccine pasta and add half of the parmesan cheese. Once it is tossed, garnish with the remaining parmesan cheese. Add a little pasta water if it needs to be thinned out.
Top with sliced chicken breast and garnish with fresh parsley, if so desired.