Creamy Chicken Fettuccine Alfredo Recipe for Weeknight Dinners

• ▢ 1 lb boneless skinless chicken breasts, cut into cutlets
• ▢ salt and pepper to taste
• ▢ olive oil
• ▢ fresh parsley, chopped

• Heat a frying pan over medium heat.
• Season the chicken with salt and pepper. Sprinkle on chopped parsley and drizzle a teaspoon or two of olive oil over each piece.
• Turn the pieces over and season the other side the same way.
• Place the chicken in the hot pan so it sizzles. If needed, increase the heat to medium-high. Cook 3–4 minutes per side, depending on thickness; work in batches if your pan is small.
• Let the cooked chicken rest, tented with foil, for 5–6 minutes.
• Slice the chicken into strips and serve over pasta.

Tips:

• If you like crumbled bacon in your fettuccine Alfredo, be mindful of added salt in the sauce.
• A consistent prep order helps: start the pasta water, then mince shallots while the water heats.
• Melt butter, cook the shallots, then add heavy cream for the Alfredo sauce.
• When the water boils, add the fettuccine and cook until al dente. Reserve about 1/4 cup of pasta water before draining.
• Cook the chicken as directed, then toss the pasta with the Alfredo sauce, seasoning and parsley to taste. Dried parsley works acceptably if fresh isn’t available.