Easy Chicken Fettuccine Alfredo

Start a pot of salted water for the pasta and cook it according to the package directions.

Pat the chicken dry with a paper towel and season both sides with salt and pepper. Drying the chicken helps it brown better and develop more flavor.

Preheat a large skillet over medium-high heat. Add two tablespoons of butter and let it melt. Place the chicken breasts in the pan and cook for 5–6 minutes per side, or until the internal temperature reaches 165°F. Transfer the chicken to a plate and let it rest. Do not wipe the skillet — the browned bits will add flavor to the sauce.

In the same skillet, melt the remaining 2 tablespoons of butter. Whisk in 1/8 cup of flour, then cook for about 1 minute. Add 2 minced garlic cloves and cook for another minute, then pour in 1/4 cup white wine and simmer for a couple of minutes.

Whisk in 1 1/2 cups heavy cream, 1/8 teaspoon cracked pepper, and 1/2 cup grated Parmesan cheese. Cook and whisk until the sauce thickens to your desired consistency, about 5 minutes. Season with salt to taste.

Drain the pasta and toss it in the sauce until the noodles are well coated. Transfer to bowls, top with sliced chicken breast, and garnish with fresh parsley.

Enjoy!

Check out some of our other Italian recipes, like Chicken Bolognese Pasta, Creamy Tomato Sausage Pasta with Herbed Ricotta, and Roasted Garlic Cheese Bread.