📖 Instructions

1. First, you gotta cook the pasta. Bring a large pot of salted water to a boil. Once boiling, add 1 pound of fettuccine and cook according to package directions. This usually takes around 8-10 minutes; check for al dente perfection. Once cooked, drain the pasta, reserving about 1/2 cup of pasta water, just in case. Don't forget to drain it completely, otherwise your Alfredo will be watery!
2. While the pasta's cooking, let's tackle the chicken. Chop 1.5 pounds of boneless, skinless chicken breasts into bite-sized pieces. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper. Sauté the chicken until it's fully cooked and golden brown. This usually takes about 6-8 minutes, flipping halfway. Don't rush it! Undercooked chicken is a no-no.
3. Next up: the star of the show—the Alfredo sauce! In the same skillet (no need to wash it!), melt 1/2 cup of butter over medium-low heat. Make sure it melts completely. Once melted, whisk in 2 cups of heavy cream. Gradually whisk in 1 1/2 cups of grated Parmesan cheese until it's smooth and creamy. If you're feeling fancy, a little nutmeg would be delightful here. Once it's all blended together, add your chopped sun-dried tomatoes (about 1/2 cup, oil-packed, drained), stirring gently to combine. Just simmer for a couple of minutes, until the sauce slightly thickens. If you find the sauce is getting too thick, add a bit of the reserved pasta water to loosen it up.
4. Finally, let's bring it all together! Add the cooked fettuccine to the skillet with the Alfredo sauce. Gently toss to coat the pasta completely. Add the cooked chicken and stir until everything is well combined. I like to add a good pinch of freshly ground black pepper at this stage for extra zing. Taste and adjust seasonings as needed. You might need more salt, pepper, or Parmesan cheese – depending on your taste buds, of course!
5. Serve immediately and enjoy! A sprinkle of extra Parmesan cheese and some fresh parsley are excellent finishing touches, if you are so inclined. This dish is amazing on its own. Trust me. But a side salad would be a lovely accompaniment to balance things out. And a glass of white wine... well, that's just good living.