Preparation

1. Prepare the chicken. Stir-fry for 6-7 minutes then add 1 tablespoon butter to the pan and swirl the pan as it melts for approx 2 minutes .
2. Remove the Chick*n to a plate and cover to keep warm.
3. Meanwhile, cook the fettuccine. Fill a 3 quarter pot with water. Add 1 tablespoon kosher salt and bring to a boil over high heat. When it is at a rolling boil, add 12 ounces of fettuccine. Stir occasionally so the noodles don’t stick to each other. Cook for about 10 minutes, until the noodles are al dente (don’t over cook!). Drain the noodles, but be sure to save about a cup of the pasta water. Set it aside in a small bowl. Then add a drizzle of olive oil to the noodles and stir so that they don’t stick to each other. Set aside.
4. Then, on to the alfredo sauce!
   
   In the same pan that you cooked the Chick*n in, add 3/4 cup butter (1 and 1/2 sticks) over medium heat. add 5 cloves of smashed and minced garlic. Saute for 1 minute until fragrant.
5. 2 cups of cream while stirring. Add salt, black pepper, cayenne pepper,
6. Let the cream mixture cook over medium heat
7. Finely shred 1 and 1/2 cups parmesan cheese using the finest grater.
8. add the Chick*n to the pasta in the pan and stir it all together.
9. If you have to wait a few minutes before serving, keep the heat on low and cover. The sauce will continue to thicken as it sits, so toloosen it just before serving, add the reserved pasta water a couple tablespoons at a time, stirring well.
10. Top each serving with extra parmesan cheese and a sprinkle of parsley!