Ingredients:

  • 1 lb boneless skinless chicken breast, cubed into 1-inch pieces
  • 2 tbsp olive oil
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • 12 oz fettuccine or linguine
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 ½ cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • ½ cup reserved pasta water
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook for 1 minute less than the package instructions for a perfect al dente texture. Before draining, reserve ½ cup of the cloudy pasta water.
  2. Toss chicken cubes with salt, pepper, and garlic powder. Heat olive oil in a skillet over medium-high heat. Add chicken in a single layer and sear until golden-brown and cooked through (about 5-7 minutes). Remove chicken from the pan and set aside.
  3. Reduce heat to medium. In the same skillet, melt the butter. Add minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer for 3-4 minutes until slightly thickened.
  4. Lower heat to low. Whisk in the grated Parmesan cheese one handful at a time until melted and smooth. Stir in the reserved pasta water to reach the desired consistency.
  5. Return the chicken and the cooked pasta to the pan. Toss vigorously for 60 seconds until the sauce is velvety and coats every strand. Garnish with fresh parsley.