Entrée: Italy – Fettuccine Alfredo (Alfredo Fettuccine)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

12 oz / 340 g penne pasta
2 boneless, skinless chicken breasts, about 1 lb total (450 g total), sliced into strips
1 cup (240 ml) heavy cream
1 cup (100 g) grated Parmesan cheese
4 tbsp (60 g) unsalted butter
2 cloves garlic, minced
Salt and freshly ground black pepper, to taste
Olive oil, for cooking
Fresh parsley, chopped (for garnish)

Instructions

1. **Cook the Pasta**: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
   
2. **Cook the Chicken**: In a large skillet over medium-high heat, add a drizzle of olive oil. Sauté the chicken strips with a bit of salt and pepper until cooked through and golden brown, about 5-7 minutes. Remove the chicken from the skillet and set aside.

3. **Prepare the Sauce**: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the heavy cream, and let it simmer for 2-3 minutes. Mix in the Parmesan cheese, stirring until the sauce is creamy and smooth. Season with salt and pepper to taste.

4. **Combine and Serve**: Return the cooked chicken and penne pasta to the skillet, tossing to coat everything in the Alfredo sauce. Use the reserved pasta water to achieve your desired sauce consistency if needed. Serve immediately, garnished with fresh parsley.