INGREDIENTS
CHICKEN
1-2 Tablespoons olive oil
1 pound boneless, skinless chicken breasts
salt and pepper (to taste)
ALFREDO SAUCE
2-3 Tablespoons salted butter
2 cups (1 pint) half and a half (or heavy cream)
1/2 teaspoon garlic powder
3/4 teaspoon kosher salt (more to taste)
1/4 teaspoon freshly ground pepper
1/2 cup freshly grated parmesan cheese (more if desired)
3/4 pound fettuccine
FOR SERVING: CHOPPED PARSLEY
INSTRUCTIONS
Cut the chicken in half (through the center) to create 4 pieces of chicken. Salt and pepper each side.
Heat the oil in a large skillet over medium heat. Add the chicken and cook for 5 minutes. Flip and cook an additional 5-7 minutes, or until the internal temperature reaches 165°F. Remove to a plate, cover, and allow to rest while the sauce is cooking. Then slice against the grain into 1/4" strips.
Boil pasta according to package directions with 1 Tablespoon of salt. Drain once cooked and reserve 1/2 cup pasta water.
Place the half and half and butter into a large skillet on medium-low heat. Simmer for 7-10 minutes, whisking constantly until reduced and thickened.
Stir in parmesan cheese and allow to melt. Add the garlic powder, salt, and pepper. Season to taste.
Add chicken to the sauce and then toss with hot fettuccine until coated. Add a Tablespoon or two of pasta water if needed to thin out.
Let rest a few minutes and then serve. Store leftovers in a covered container for 2-3 days.