Start by preparing your chicken. Place the boneless, skinless chicken breasts on a cutting board. Using a sharp knife, slice them horizontally to create two thinner pieces. This will ensure they cook more evenly and quickly. Season both sides of the chicken with garlic powder, onion powder, salt, and pepper. If you prefer, you can let the chicken marinate for 15-20 minutes for a more intense flavor. This step also helps to tenderize the chicken, making it juicy when cooked.
In a large skillet, heat the olive oil over medium heat. Once the oil is shimmering, add the seasoned chicken breasts. Sear them for 4-5 minutes per side, or until golden brown and cooked through. The chicken should reach an internal temperature of 165°F (74°C) when done. Be careful not to overcook the chicken, as it can become dry. Remove the chicken from the skillet and set it aside to rest while you prepare the sauce. Resting the chicken helps the juices redistribute, keeping it moist.
While the chicken is resting, bring a large pot of salted water to a boil for the pasta. Add the fettuccine or your choice of pasta and cook according to the package instructions, typically 9-11 minutes for al dente. Once cooked, drain the pasta, reserving about 1 cup of pasta water to help adjust the sauce’s consistency later if needed. The starchy pasta water will help the sauce adhere to the noodles more effectively.
In the same skillet you used for the chicken, reduce the heat to medium-low. Add the minced garlic and sauté for 1-2 minutes, or until fragrant. This step infuses the oil with the garlic’s aroma and flavor, which will serve as the base for your Alfredo sauce. Be careful not to burn the garlic, as it can become bitter quickly.
Next, pour in the heavy cream and add the butter to the skillet. Stir the mixture occasionally as the butter melts and the cream begins to heat up. Once the butter has fully melted, bring the cream to a simmer. You should see small bubbles forming around the edges of the skillet. Allow the cream to simmer for 3-5 minutes, stirring frequently. This helps to thicken the sauce and reduce it to a rich, velvety consistency. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up.
Once the cream has thickened, reduce the heat to low and stir in the grated Parmesan cheese. Continue stirring until the cheese has melted completely, and the sauce is smooth and creamy. At this point, taste the sauce and adjust the seasoning with additional salt or pepper as needed. The Parmesan adds both flavor and texture to the sauce, so be sure it’s fully incorporated for the best results.
While the sauce is simmering, slice the rested chicken breasts into strips or bite-sized pieces, depending on your preference. Adding the chicken to the sauce at this point will allow it to absorb the flavors of the cream and cheese, making each bite more flavorful. Once the chicken is cut, add it to the skillet with the Alfredo sauce and stir to coat the chicken evenly.
Finally, add the cooked pasta to the skillet, tossing it gently to combine with the sauce and chicken. Allow everything to cook together for 2-3 minutes, ensuring that the pasta is well coated and heated through. If the sauce is too thick, you can add more pasta water, one tablespoon at a time, until the desired consistency is achieved. The sauce should cling to the pasta without being too runny or too thick. This is the perfect time to adjust the seasoning if needed.
