Chicken Fettuccine Alfredo

Ingredienti

• 1 tablespoon +1 teaspoon olive oil, (divided)
• 20 ounces (2 medium/large) boneless, skinless chicken breasts, (pounded to even 3/4" thickness)
• 1 teaspoon Morton kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup unsalted butter, at room temperature, (cut into 1-tablespoon portions)
• 6 large cloves garlic, (minced)
• 1 cup heavy cream
• 2 cups freshly grated Parmesan cheese, (divided (use the small holes on a box grater or a microzester))
• 1 pound fettuccine pasta

Preparazione

1. 1

   Before you start: Set a large pot of salted water (I add a couple teaspoons of salt) on the stovetop over high heat, and bring to a boil. Continue with the recipe while the water is heating up, then reduce heat to just keep it hot. When you're ready to cook the pasta, the water will return to boiling very quickly. This helps the meal come together faster at the end, with pasta that's hot and fresh.

2. 2

   While pasta water is heating, preheat a large skillet over medium heat and add 1 tablespoon of the olive oil. Rub remaining 1 teaspoon olive oil over chicken breasts, then season with salt and pepper, and add to skillet. Cook chicken, undisturbed, for about 6 minutes or until golden brown. Flip and cook other side for about 6 minutes or until golden brown and cooked through to an internal temperature of 165°F. Remove skillet from heat. Remove chicken to a cutting board, let cool slightly, then slice thinly against the grain. Set aside.

3. 3

   Turn up the heat on the pasta water and quickly bring it back to a boil. Add fettuccine and cook according to package instructions until al dente. Reserve 1/2 cup of cooking liquid, then drain the fettuccine.

4. 4

   While pasta water is heating up, set the same large skillet (it should be slightly cooled now) back on the stovetop over medium-low heat. If there are any especially dark/burnt chicken bits in the skillet, scrape them out. Add butter. Once melted, stir in garlic and cook for 1 minute.

5. 5

   Stir cream into butter and garlic, scraping bottom of skillet to break up any browned bits from the chicken. Then whisk in 1 cup of the Parmesan. Bring to a gentle simmer (do not boil) and cook for 4 minutes, whisking gently.

6. 6

   Add fettuccine and sliced chicken to the skillet with the alfredo sauce. Stir in remaining 1 cup of the Parmesan. Toss until Parmesan melts and everything is evenly incorporated. Add cooking liquid a little at a time if needed to loosen up the sauce; it should be silky-creamy. Taste test and add more salt if needed (I usually add ½ teaspoon more). Serve hot.