Creamy Chicken Alfredo

Steps

1. Fill a large pot with water and add at least 2 teaspoons of salt. Set it over medium-high heat to boil.
2. While the water boils, prepare the chicken: slice the breasts down the middle for easier cooking.
3. In a separate pan, melt 1 tablespoon of butter and 2 tablespoons of olive oil over medium-high heat until hot and sizzling.
4. Season the sliced chicken with salt and pepper. Cook the chicken in batches (two at a time) until nice and golden on both sides and cooked through, about seven minutes per batch.
5. While the chicken cooks, bring 1 pound of fettuccine to a boil in the salted water. Add the pasta and swirl it around so it doesn't stick together.
6. In the same pan used for the chicken (after draining excess oil), melt 1/2 cup of butter over medium heat.
7. Add the heavy cream, minced garlic, Parmesan cheese, salt, and black pepper to the melted butter. Stir frequently to prevent burning.
8. Reduce the heat to a simmer (lowest setting) and cook for about five minutes or until the sauce thickens slightly and the water has evaporated.
9. Taste the sauce and adjust seasoning if necessary.
10. Reserve 1 cup of pasta water before draining the cooked fettuccine.
11. Gradually whisk in the finely grated Parmesan cheese into the simmering cream sauce over low heat until it melts completely.
12. Add the drained pasta to the sauce, tossing to coat. If needed, add a splash of reserved pasta water to loosen the mixture and achieve a silky texture.
13. Stir in the cooked chicken pieces and toss everything together gently.
14. Garnish with fresh parsley and serve.