Creamy Chicken Alfredo

Ingredients

• 12 oz dry fettuccine
• 1 lb boneless skinless chicken breasts, sliced into 1/2-inch-thick cutlets
• 1 tsp fine salt, divided
• 1/2 tsp ground black pepper, divided
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup finely grated Parmesan
• 2 tbsp chopped fresh parsley

Step-by-step instructions

1. Boil fettuccine in water with 1/2 teaspoon salt until just tender. Reserve 1 cup (240 ml) pasta water, then drain.
2. Season chicken with remaining salt and half the pepper. Heat oil in a skillet over medium-high heat. Cook cutlets 4 to 6 minutes per side, until 165°F (74°C). Rest 5 minutes and slice.
3. Lower skillet heat to medium-low. Melt butter, add garlic, and stir for 30 seconds. Add cream and simmer gently for 3 minutes.
4. Turn heat to low and stir in Parmesan and remaining pepper. Add pasta and enough reserved water for a coating sauce.
5. Top with chicken and parsley; serve immediately.

Ingredient substitutions

• Use linguine instead of fettuccine, following its package directions.

Storage & reheating

Refrigerate within 2 hours for 3 days. Reheat gently with a splash of milk to 165°F (74°C).

What to serve with it

Serve with steamed broccoli and a lemon-dressed salad.