Step by step

Method

4 steps

1. 1

   Boil 12 oz fettuccine in well-salted water until al dente. Scoop out ½ cup pasta water, then drain. The noodles should still have a little chew — they'll finish in the sauce.

2. 2

   Season 1 lb boneless skinless chicken breasts with 1 teaspoon kosher salt and ½ teaspoon black pepper. Heat 1 tablespoon olive oil in a wide skillet over medium-high and sear 5–7 minutes per side until deep golden and cooked through (165°F). Rest 5 minutes on a cutting board, then slice against the grain.

3. 3

   Lower heat to medium. Melt 2 tablespoons butter in the same skillet and cook 2 minced garlic cloves 30 seconds until fragrant — don't let them brown. Pour in 1½ cups heavy cream and simmer gently 3 minutes until it thickens slightly and coats a spoon.

4. 4

   Whisk in 1 cup grated Parmesan until the sauce is smooth and glossy. Toss in the pasta, loosening with pasta water a splash at a time until every strand is coated. Plate with sliced chicken and 2 tablespoons chopped parsley. You want silky chicken Alfredo with tender pasta and seared chicken — not a broken greasy sauce or gluey cold noodles.