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Chicken Fettuccine Alfredo
Ingredients
- Kosher salt and freshly ground black pepper
- 12 ounces fettuccine
- Olive oil, for tossing
- 12 ounces boneless, skinless chicken breast (about 2)
- 1 stick (8 tablespoons) unsalted butter
- 2 cups heavy cream
- 1 1/2 cups freshly grated Parmigiano-Reggiano (1/4 cup fresh the rest from can- start with 1 cup and add to taste)
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