This was my first time to make alfredo sauce and it turned out delicious. It had a wonderful flavor and a light texture. The addition of the smashed garlic to the pan while the sauce was cooking infused a wonderful garlicky flavor. You must try it.
12 oz box fettuccine pasta
2 boneless, skinless chicken breasts
2 tbsp olive oil
salt and pepper
For the alfredo sauce:
3 tbsp. butter
2 cloves garlic, smashed
1½ cups heavy cream
1½ cups freshly grated Parmesan cheese
Salt and pepper, to taste
Bring a large pot of water to a boil. Cook the pasta until al dente. While you are waiting, cook the chicken breasts. Heat the oil in a skillet over medium high heat. Wash the chicken with water and pat dry. Squeeze lemon juice and rub all over. Season both sides with salt and pepper. Add the chicken to the skillet and cook until brown on one side. Then flip and cook until browned on the other side and cooked through, an additional 3-5 minutes. Transfer to a plate and let rest for a few minutes. Cut into small strips. Cover with foil to keep warm while you prepare the sauce.
To make the sauce, melt the butter in a medium saucepan over medium heat. Add the garlic and cream, and bring to a simmer. Reduce the heat to medium-low and continue to cook until thickened, about 5 minutes. Mix in the Parmesan cheese and stir until completely melted. Season with salt and pepper to taste. Serve the pasta topped with the alfredo sauce and grilled chicken pieces.
Source: adapted from BrownEyedBaker