Ingredients:
For the Chicken:
- 1 lb chicken tenderloins
- 1–2 tbsp olive oil (or butter)
- 1.5 tsp lemon pepper seasoning (adjust to taste)
- Salt (optional, depending on your lemon pepper mix)
For the Alfredo Sauce:
- ½ stick (4 tbsp) unsalted butter
- 1 ½ cups heavy cream
- 1 cup freshly grated Parmesan cheese (plus extra for topping)
- Salt & black pepper, to taste
- garlic (1 clove, minced) or garlic powder (¼ tsp)
Other:
- 12 oz fettuccine or pasta of choice
- Fresh parsley, chopped (optional, for garnish)
Instructions:
- Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions. Drain and set aside, reserving about ½ cup of pasta water. - Prepare the Chicken:
Pat the chicken tenderloins dry. Season both sides with lemon pepper seasoning (and a little salt if needed).
Heat olive oil in a large skillet over medium heat. Pan-fry the chicken for 3–4 minutes per side, or until golden brown and cooked through (internal temp should be 160°F).
Remove from the pan and set aside to rest. - Make the Alfredo Sauce:
In the same pan, reduce heat to medium-low. Add ½ stick of butter and let it melt.
(Optional: sauté minced garlic in the butter for 30 seconds if using.)
Pour in the heavy cream and stir constantly until it starts to gently simmer (not boil).
Gradually whisk in the Parmesan cheese, stirring until smooth and creamy. Season with salt and black pepper to taste. - Combine:
Add the cooked pasta to the sauce, tossing to coat. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
Slice the chicken and serve it over the pasta. - Serve:
Top with extra Parmesan and fresh parsley if desired. Serve hot!
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