Creamy Fettuccine Alfredo w. Chicken

Get a pot of salted water boiling. While the water heats up, grab a skillet and melt 6 tablespoons of butter over medium-low heat. Once melted, toss in the 3 cloves garlic and cook until your kitchen smells amazing (you know the drill, just until fragrant).

Slowly whisk in the 2 C heavy cream and add half of the Italian seasoning, plus a pinch of salt. Keep whisking as the mixture warms through, then stir in the freshly grated Parmesan cheese until it melts into a creamy goodness.

Lower the heat to medium-low and let the sauce simmer uncovered for about 10-15 minutes. Stir it occasionally—this is where the magic happens, so let it thicken up nicely.

By now, your water should be boiling, so go ahead and cook the 1 Lb dry fettuccine according to the package instructions. This is also the perfect time to start working on the chicken.

Preheat a large skillet over medium-high heat. While it heats, season the 3 boneless skinless chicken breasts thoroughly with the remaining Italian seasoning and 2 teaspoons of kosher salt. Season to your liking, of course—you’re the boss here

Add the remaining 2 tablespoons of butter to the skillet, along with the 1 Tbsp olive oil. Swirl it around to coat the bottom, then add the seasoned chicken. Reduce the heat to medium and cook for 5-8 minutes on each side, until golden and cooked through. If needed, add a little more oil to keep things sizzling. Once done, transfer the chicken to a cutting board to rest.

Once the pasta is done, drain it and toss it into the Alfredo sauce. Sprinkle in the 1 Tbsp flat-leaf parsley and give it a good stir. After the chicken has had a few minutes to rest, dice it into bite-sized pieces and mix it into the pasta. Dassit!