Fettuccini with Garlic Alfredo & Grilled Chicken

Start your water heating up (for the pasta).

While you’re waiting for the water to come to a boil, place your heavy cream in a large skillet and heat over low-medium/low heat. Let that warm for a minute while you prepare your chicken. Start heating a grill pan or additional skillet for your chicken.

Drizzle some olive oil over your chicken breasts. Sprinkle them liberally with garlic powder and Italian seasoning. Flip over and sprinkle the backsides as well. Add a touch of oil to your second skillet or grill pan and add your chicken. Cook 5-6 minutes per side or until lightly golden brown.

Add the butter to the heated cream and whisk to incorporate. Slowly begin adding the grated cheese to the cream and butter, whisking well before adding more. Once all the cheese is melted, add the garlic if you’re using it. Crack in some fresh black pepper. Keeping the heat on low, allow the cheese to melt and the sauce to thicken stirring frequently. Do NOT boil the sauce.

Drop your noodles into the water. Remove the chicken to a cutting board to cool while your noodles are cooking. Allow them to cool slightly, then thinly slice the chicken. Everything should finish about the same time.

You can either spoon the sauce on top of the noodles with the chicken on top or mix it all up in the sauce skillet, which I like to do sometimes.