Ingredients:

  • 1 lb boneless skinless chicken breasts, cubed
  • 1 lb fettuccine or penne pasta
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 jar (15 oz) Alfredo sauce
  • 2 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 1/4 cup reserved pasta water
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add 1 lb pasta and cook according to package directions until al dente.
  2. Before draining the pasta, scoop out 1/4 cup of the starchy pasta water and set it aside; drain the remaining pasta.
  3. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
  4. Season 1 lb cubed chicken with 1 tsp salt and 1/2 tsp black pepper. Add chicken to the skillet and sear until golden-brown on all sides and the internal temperature reaches 165°F (74°C). Remove chicken from the pan and set aside on a plate.
  5. Lower the heat to medium. Melt 2 tbsp unsalted butter in the same skillet, scraping up the brown bits from the chicken.
  6. Stir in 2 cloves minced garlic and sauté for 30 to 60 seconds until fragrant.
  7. Pour in 15 oz jarred Alfredo sauce and stir gently until it begins to bubble.
  8. Stir in 1/4 cup reserved pasta water to create a smooth consistency.
  9. Return the seared chicken to the pan and fold in the cooked pasta. Toss until the noodles are completely coated and the sauce is glossy.
  10. Stir in 1/4 cup grated Parmesan cheese just before serving.