Ingredients:

  • 1 pound (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon (15ml) olive oil
  • 1/2 teaspoon (2.5ml) garlic powder
  • 1/4 teaspoon (1.25ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 1 pound (450g) fettuccine pasta
  • 4 quarts (3.8L) water
  • 1 tablespoon (15ml) salt
  • 1/2 cup (115g) unsalted butter
  • 2 cloves garlic, minced
  • 1 1/2 cups (360ml) heavy cream
  • 1 cup (100g) grated Parmesan cheese, plus more for serving
  • 1/4 teaspoon (1.25ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 2 tablespoons (30ml) chopped fresh parsley, for garnish (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Drain and set aside.
  2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the chicken, garlic powder, salt, and pepper. Sauté until the chicken is cooked through and lightly browned (internal temp of 165°F or 74°C). Remove the chicken from the skillet and set aside.
  3. In the same skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant (about 30 seconds).
  4. Pour in the heavy cream and bring to a simmer. Reduce heat to low and stir in the Parmesan cheese, salt, and pepper. Simmer until the sauce has thickened slightly (about 2-3 minutes), stirring constantly.
  5. Add the cooked pasta and chicken to the Alfredo sauce. Toss to coat.
  6. Serve immediately, garnished with fresh parsley and additional Parmesan cheese, if desired.