Chicken Alfredo

1. Slice each chicken breast horizontally into thinner cutlets, season both sides with salt, pepper, garlic powder, thyme and oregano, and let them sit while you bring a large pot of salted water to a boil.
2. Heat the olive oil with 1 tablespoon of the butter in a wide skillet over medium-high heat and sear the chicken for 4 to 5 minutes per side until golden and the internal temperature reaches at least 74 C (165 F), then transfer to a board to rest.
3. Cook the fettuccine in the boiling water until just al dente, reserving a cup of pasta water before draining.
4. Lower the heat to medium, add the remaining butter to the same skillet, and soften the minced shallot for 2 minutes before stirring in the minced garlic until fragrant, about 30 seconds.
5. Pour in the cream and bring to a gentle simmer, then whisk in the parmesan a handful at a time until the sauce is smooth and lightly thickened, loosening with a splash of pasta water if needed.
6. Slice the rested chicken, add it along with the drained pasta to the sauce, and toss until everything is glossy and evenly coated, adjusting with more pasta water for a silky consistency.
7. Taste and adjust the salt and pepper, then finish with chopped parsley and an extra grating of parmesan before serving immediately.

You'll use: Frying pan / skillet · Large pot · Saucepan · Whisk