Chicken Alfredo

Cook 1 pound of fettuccine pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.

While the pasta is cooking, season 1.5 pounds of boneless, skinless chicken breasts with salt, pepper, and 1 teaspoon of garlic powder.

In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the chicken and cook for 6-8 minutes per side, or until cooked through. Remove the chicken from the skillet and set aside to rest. Slice it into 1/2-inch thick pieces.

In the same skillet, melt 1/2 cup of butter. Add 2 cloves of minced garlic and cook for 1 minute, or until fragrant. Pour in 1 1/2 cups of heavy cream and bring to a simmer.

Reduce the heat to low and stir in 1 cup of grated Parmesan cheese. Season with salt and pepper to taste. If the sauce is too thick, add some of the reserved pasta water until it reaches your desired consistency.

Add the cooked pasta and sliced chicken to the skillet with the Alfredo sauce. Toss to coat.

Serve immediately, garnished with fresh parsley and extra Parmesan cheese, if desired.