Chicken Fettuccine Alfredo

Ingredients

• 1 pound fettuccine
• 1 tablespoon olive oil
• 1 pound chicken breast
• 2 tablespoons grated Parmesan cheese (for chicken)
• 1 1/2 cups grated Parmesan cheese (for sauce)
• 4 tablespoons salted butter
• 3 cloves garlic, chopped
• 2 tablespoons lemon juice
• 1 cup chicken broth
• 1 cup heavy cream

Steps

1. Cook the fettuccine in a large pot of salted boiling water until al dente. Drain.
2. In a bowl, toss the chicken with olive oil, 2 tablespoons Parmesan, and black pepper.
3. Heat 2 tablespoons butter in a large pan over medium-high heat. Sear the chicken until golden and cooked through, about 5 minutes per side. Turn off the heat, add lemon juice, and transfer the chicken to a plate.
4. In the same pan, melt the remaining 2 tablespoons butter. Add the garlic and cook for 1 minute until fragrant. Stir in the chicken broth and heavy cream, whisking until smooth. Simmer for 5 minutes to thicken.
5. Stir in 1 1/2 cups Parmesan and the cooked fettuccine. Toss to coat and cook for 2 more minutes.
6. Remove from heat. Slice the chicken and serve on top of the pasta.