Tender chicken breast in a rich and creamy Alfredo sauce served over pasta. This restaurant-quality dish comes together in under 30 minutes.
Cook fettuccine according to package directions. Reserve 1/2 cup pasta water before draining.
Season chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
Cook chicken for 6-7 minutes per side until golden and cooked through. Remove and slice.
In the same skillet, melt butter and sauté garlic for 30 seconds.
Add heavy cream and bring to a gentle simmer.
Gradually whisk in Parmesan cheese until smooth and creamy.
Add cooked pasta and sliced chicken to the sauce.
Toss everything together, adding pasta water if needed for consistency.
Garnish with fresh parsley and serve immediately.
Don't let the cream boil or it may curdle. Use freshly grated Parmesan for the best flavor.
Add steamed broccoli or sun-dried tomatoes for extra flavor and nutrition.
Best served immediately. Leftovers can be stored for 2 days and reheated gently.