Chicken Alfredo Pasta

Cook the pasta

Bring a large pot of generously salted water to a rolling boil. Cook the fettuccine according to package instructions until al dente. Before draining, scoop out about ½ cup of starchy pasta water and set it aside — this is your secret weapon for loosening the sauce later.

Sear the chicken

Pat the chicken slices dry and season well on both sides with salt and pepper. Heat 1 tbsp of olive oil in a large frying pan over medium-high heat until shimmering. Cook the chicken in a single layer for 3–4 minutes per side, until deep golden and cooked through with no pink remaining. Transfer to a plate and let it rest while you make the sauce.

Build the Alfredo sauce

Reduce the heat to medium and add the remaining 1 tbsp of olive oil to the same pan. Add the minced garlic and cook for about 60 seconds, stirring constantly, until fragrant but not browned. Pour in the double cream and bring it to a gentle simmer — keep the heat low and steady, as boiling can cause the cream to split. Stir in the parmesan a little at a time until fully melted and the sauce is smooth and glossy.

Combine and serve

Add the drained fettuccine to the sauce and toss well to coat every strand. If the sauce feels too thick, splash in the reserved pasta water a little at a time until it reaches a silky, coating consistency. Slice or tear the rested chicken and nestle it back into the pan along with any resting juices. Scatter over the fresh parsley, give everything a final toss, and serve immediately.