📋 Instructions

1. 1Boil the Pasta — Bring a large pot of well-salted water to a rolling boil at 212°F (100°C). Cook the fettuccine 1 minute shy of package directions, about 10 minutes, until just tender with a slight bite, then reserve 1/2 cup pasta water and drain.
2. 2Prep the Chicken — Pat the breasts dry and slice each horizontally into two thin cutlets. Season both sides with 1 tsp salt and the pepper, then dredge in flour, shaking off the excess so the crust stays light.
3. 3Sear Until Golden — Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 350°F (175°C). Cook the cutlets 3 minutes per side until deeply golden and the internal temperature reads 165°F (74°C); transfer to a plate.
4. 4Bloom the Garlic — Lower the heat to medium, add the butter and remaining 1 tbsp oil, and scrape up the browned bits. Add the garlic and cook 30 seconds until fragrant and pale gold — do not let it brown.
5. 5Build the Cream Sauce — Pour in the cream and bring to a gentle simmer at about 200°F (93°C), stirring constantly. Simmer 3 to 4 minutes until it thickens enough to coat a spoon, then reduce the heat to low.
6. 6Melt in the Parmesan — Whisk in the parmesan a handful at a time with the heat on low until the sauce is smooth and glossy, about 2 minutes. Taste and add the remaining 1/2 tsp salt if needed.
7. 7Toss Pasta and Sauce — Add the drained fettuccine to the skillet and toss for 1 minute, splashing in pasta water a tablespoon at a time until the sauce clings to every strand and pools slightly at the edges.
8. 8Slice and Serve — Slice the chicken against the grain and nestle it over the pasta. Scatter parsley on top, add extra parmesan, and serve right away while the sauce is bubbling-hot.