Creamy Chicken Fettuccine Alfredo Recipe for Dinner

• ▢ 1 lb boneless skinless chicken breasts, cut into cutlets
• ▢ salt and pepper to taste
• ▢ olive oil
• ▢ fresh parsley, chopped

• Heat a frying pan over medium heat.
• Season the chicken pieces with salt and pepper. Add chopped parsley and drizzle a teaspoon or two of olive oil over the chicken.
• Turn the pieces over and repeat the seasoning and oil on the other side.
• Place the chicken in the hot pan so it sizzles as it hits the surface. If necessary, raise the heat to medium-high. Cook about 3–4 minutes per side, depending on thickness. Work in batches if your pan is crowded.
• Let the cooked chicken rest, tented with foil, for 5–6 minutes to retain juices.
• Slice into strips and serve over fettuccine Alfredo or your pasta of choice.

Tips:

• If you like, add crumbled bacon to the Alfredo—just be mindful of extra salt when seasoning the sauce.
• I work in a rhythm: start the pasta water first and add salt so it reaches a boil while you prepare other ingredients.
• Mince shallots and sauté them in butter, then add heavy cream to build the Alfredo sauce.
• When the water boils, add the fettuccine and cook to package directions. Reserve about 1/4 cup of pasta cooking water before draining.
• Cook the chicken as directed above and, while it rests, finish tossing the pasta with the sauce. Season and add parsley to taste. If fresh parsley isn’t available, dried parsley works well in a pinch.