Ingredients:

  • 1 pound (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon (15 ml) olive oil
  • 1/2 teaspoon (2.5 ml) salt
  • 1/4 teaspoon (1.25 ml) black pepper
  • 1/2 teaspoon (2.5 ml) garlic powder (optional)
  • 1 pound (450g) fettuccine pasta (or your favorite pasta shape)
  • 1/2 cup (115g / 1 stick) unsalted butter
  • 2 cloves garlic, minced
  • 1 1/2 cups (360 ml) heavy cream
  • 1 cup (100g) grated Parmesan cheese, plus more for serving
  • 1/4 teaspoon (1.25 ml) salt (or to taste)
  • 1/8 teaspoon (0.6 ml) black pepper (or to taste)
  • 2 tablespoons (30ml) chopped fresh parsley, for garnish (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Drain the pasta, reserving about 1 cup of pasta water.
  2. While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Season the chicken with salt, pepper, and garlic powder (if using). Add the chicken to the skillet and cook until cooked through, about 5-7 minutes. Set aside.
  3. Melt butter in the same skillet over medium heat. Add minced garlic and sauté for about 30 seconds, until fragrant. Don't let it brown!
  4. Gradually whisk in heavy cream and bring to a simmer. Reduce heat to low and simmer for 2-3 minutes, until slightly thickened. Gradually whisk in Parmesan cheese until melted and smooth. Season with salt and pepper to taste. If the sauce is too thick, add a little of the reserved pasta water until you reach desired consistency.
  5. Add the cooked pasta and chicken to the sauce and toss to coat.
  6. Garnish with fresh parsley and extra Parmesan cheese, if desired. Serve immediately.