Start by bringing a large pot of water to a boil over high heat. Once boiling, add 1 tablespoon of salt. Add the fettuccine pasta and cook it according to package directions, stirring occasionally until it reaches al dente. This usually takes about 8 to 10 minutes. Before draining, make sure to reserve 1 cup of the pasta water, as it will help thicken the sauce later on. Drain the pasta in a colander, but do not rinse it, as that will wash away the starch that helps the sauce stick.
Next, take the chicken breasts and cut them in half widthwise to create four thinner filets. This will ensure they cook evenly and quickly. Using a meat mallet, pound each piece gently to even out the thickness. Be careful not to flatten them too much, just enough to make them uniform. Season both sides of the chicken with 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon Italian seasoning.
In the same large pot or a deep skillet that can accommodate all the pasta, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, carefully add the seasoned chicken in a single layer. Cook the chicken for about 3 to 4 minutes on one side until golden brown, then flip it over. Add 1 tablespoon butter to the pan, allowing it to melt as the chicken cooks for an additional 3 to 4 minutes, until the juices run clear and the internal temperature reaches 160°F. Once cooked, transfer the chicken to a plate and cover it loosely with foil to keep it warm while you prepare the sauce.
Without wiping out the pan, cut the remaining 6 tablespoons of butter into tablespoon-sized pieces and melt it over medium-high heat in the same pot. Once melted, add in the finely minced onion and minced garlic, stirring to combine and scraping up any browned bits left from the chicken. Sauté for about 3 minutes until the onions are translucent and fragrant.
Pour in the heavy cream along with 1/4 teaspoon salt and 1/4 teaspoon pepper. As soon as the mixture begins to boil, reduce the heat to medium-low and let it simmer until it thickens, which should take about 1 to 3 minutes. Keep an eye on it and stir occasionally to prevent sticking.
Once the sauce has thickened, remove the pan from heat. Stir in the freshly grated Parmesan cheese until it melts smoothly into the sauce. The key here is to use freshly grated cheese, as it will melt better and give you that creamy texture we all love.
Now, dump the drained pasta right into the skillet with the sauce, along with 1/2 cup of the reserved pasta water. Turn the heat back to medium and toss gently with tongs until the pasta is evenly coated with the sauce. This should take about a minute. If the sauce seems too thick, feel free to add more pasta water a little at a time until you achieve the desired consistency.
Finally, add the diced chicken back into the pan and stir it gently through the pasta and sauce. Taste and adjust the seasoning with additional salt and pepper if needed.
Remove the pan from heat, and it’s time to serve! Plate the Chicken Alfredo and garnish with fresh parsley and an extra sprinkle of Parmesan cheese if desired. Enjoy your delicious, homemade creamy pasta!
