Classic Chicken Alfredo Pasta

Ingredients

• 180g Raw chicken breast
• 112g Dry spaghetti pasta
• 45g Grated parmesan cheese
• 120g Heavy cream

Method

1. 1Bring a large pot of salted water to a boil over high heat. Once boiling, add the 112g of dry spaghetti and cook according to package directions (typically 8-10 minutes) until al dente. Reserve ½ cup of pasta water before draining. Set aside.
2. 2While the pasta cooks, pat the 180g chicken breast dry with paper towels. Season both sides generously with salt and pepper.
3. 3Heat a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear for 6-7 minutes on the first side without moving it (allowing a golden crust to form). Flip and cook for another 5-6 minutes until the internal temperature reaches 165°F (74°C). The chicken should be cooked through and golden brown.
4. 4Transfer the cooked chicken to a cutting board and let it rest for 2-3 minutes. Slice into bite-sized pieces or strips.
5. 5In the same skillet over medium heat, pour in the 120g of heavy cream and bring to a gentle simmer, stirring occasionally. This should take about 1-2 minutes.
6. 6Reduce heat to medium-low and gradually add the 45g of grated Parmesan cheese to the cream, stirring constantly until fully melted and smooth. This should take about 2-3 minutes. Do not allow to boil.
7. 7Add the sliced chicken back into the Alfredo sauce and stir to combine. Add a splash of the reserved pasta water to achieve your desired sauce consistency (start with 2 tablespoons and add more as needed).
8. 8Add the cooked spaghetti to the skillet with the Alfredo sauce and chicken. Toss gently until all pasta is well coated with the creamy sauce.
9. 9Divide the Chicken Alfredo onto a serving plate. Top with a small amount of additional grated Parmesan cheese if desired, and serve immediately while hot.