Step by step

Method

4 steps

1. 1

   Bring a large pot of salted water to a boil. Cook the fettuccine until just shy of al dente, then scoop out 1 cup of pasta water before draining.

2. 2

   Slice the chicken breast into two thinner pieces, pat it dry, and season both sides with salt and pepper. Sear it in a hot oiled skillet for 4–5 minutes per side, until golden and 165°F in the thickest part. Rest it for 5 minutes, then slice.

3. 3

   Melt the butter in the same skillet over medium heat. Cook the garlic for 1 minute, whisk in the flour for another 1–2 minutes, then add the half-and-half in small splashes. Simmer 3–5 minutes, stirring, until the sauce coats a spoon.

4. 4

   Turn the heat to low and stir in the Parmesan and Romano a little at a time. Toss in the pasta and enough reserved water to make the sauce silky, then fold in the sliced chicken. Finish with parsley and serve while the sauce is hot.