Directions

1. 1

   Pat the chicken breast dry with paper towels. Slice it into thin strips, approximately ¼ inch thick. Season generously with coarse salt and ground white pepper on both sides.

2. 2

   In a large skillet, melt the unsalted butter over medium-high heat. Once the butter is foaming, add the seasoned chicken strips in a single layer. Cook for 3–4 minutes per side until the chicken reaches an internal temperature of 165°F. Transfer the cooked chicken to a plate and set aside.

3. 3

   While the chicken cooks, pour the heavy cream into a medium saucepan and add the peeled garlic cloves. Bring the cream to a gentle simmer over medium heat and maintain the simmer for 10 minutes, allowing the garlic to infuse its flavor into the cream.

4. 4

   Carefully pour the hot garlic-infused cream into the skillet with the cooked chicken, using a spoon to remove and discard the garlic cloves as you pour. Stir well to combine.

5. 5

   Add the grated Parmesan cheese to the cream and chicken mixture, stirring constantly until the cheese is fully melted and the sauce becomes smooth and creamy. Adjust seasoning with additional salt and white pepper to taste. Keep the sauce warm over low heat.

6. 6

   While preparing the sauce, bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to the package instructions until al dente. Drain the pasta in a colander.

7. 7

   Place the drained fettuccine in a large serving bowl or directly onto individual plates. Pour the warm cream and chicken sauce over the pasta and toss gently until all the noodles are evenly coated.

8. 8

   Divide the plated Chicken Alfredo among serving dishes and top each portion with additional grated Parmesan cheese. Serve immediately while hot.