Step by step

Method

4 steps

1. 1

   Cook 12 oz fettuccine in salted water until al dente. Scoop out 1 cup pasta water, then drain. Don't rinse — the starch helps the sauce cling.

2. 2

   Pat 1 lb sliced boneless chicken breast dry and season with 1 teaspoon kosher salt and ½ teaspoon black pepper. Heat 2 tablespoons olive oil in a wide skillet over medium-high until shimmering. Sear the chicken 6–8 minutes, flipping once, until golden and cooked through (165°F). Move to a plate.

3. 3

   Lower heat to medium. In the same skillet, melt 4 tablespoons butter, then cook 3 minced garlic cloves 30 seconds until fragrant — don't let it brown. Pour in 1½ cups heavy cream and simmer gently 2–3 minutes until it thickens slightly and coats a spoon.

4. 4

   Stir in 1¼ cups freshly grated Parmesan until the sauce is smooth and glossy. Toss with the pasta and chicken, adding pasta water a splash at a time until every strand is coated and silky — not sticky or dry. Season with pepper and a pinch of nutmeg if you like. Finish with chopped parsley. You want creamy Alfredo clinging to every noodle with juicy chicken — not a broken oily sauce or dry under-sauced pasta.