Chicken Alfredo

Bring a large pot of heavily salted water to a boil. Cook the 12 oz fettuccine until al dente according to package directions. Reserve ½ cup pasta cooking water before draining, then drain and set aside.

While the water heats, pat the 2 chicken breasts dry with paper towels. Slice each breast in half horizontally to create 4 thin cutlets.

In a small bowl, combine the 1 tsp garlic powder, 1 tsp Italian seasoning, ¾ tsp kosher salt, and ½ tsp black pepper. Season both sides of each cutlet evenly.

Heat the 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken cutlets and sear undisturbed for 4–5 minutes per side until golden and cooked through (internal temp 165°F). Transfer to a cutting board and tent loosely with foil.

Reduce the heat to medium. Add the 3 tbsp unsalted butter to the same skillet and let it melt, scraping up any browned bits from the bottom.

Add the 4 cloves minced garlic and cook, stirring constantly, for 60 seconds until fragrant but not browned.

Pour in the 2 cups heavy cream and bring to a gentle simmer. Cook for 3–4 minutes, stirring occasionally, until the cream reduces slightly and coats the back of a spoon.

Remove the skillet from heat and stir in the 1 ½ cups Parmesan cheese in two additions, stirring until fully melted and smooth after each addition.

Add the drained fettuccine to the sauce and toss to coat. If the sauce is too thick, add the reserved ½ cup pasta cooking water a splash at a time until it reaches a silky, loose consistency.

Slice the rested chicken into strips and arrange over the pasta. Garnish with the 2 tbsp fresh parsley and extra Parmesan. Serve immediately.