High-Protein Alfredo Pasta

Bring a large pot of salted water to a boil.

Add the fettuccine and cook according to the package instructions until al dente, about 8–10 minutes; reserve ½ cup of pasta water, then drain and set aside.

While the pasta cooks, heat the olive oil in a large skillet over medium heat.

Add the cubed chicken breast to the skillet, season with a pinch of salt and pepper, and sauté until golden brown and cooked through, about 5–6 minutes.

Transfer the cooked chicken to a plate and keep warm.

In the same skillet, melt the butter and add the minced garlic; sauté for 1 minute until fragrant, being careful not to brown the garlic.

Pour in the heavy cream, stir, and bring to a gentle simmer; let it reduce slightly, about 2–3 minutes.

Stir in the grated Parmesan cheese until the sauce thickens and becomes smooth; if the sauce is too thick, add a splash of the reserved pasta water.

Return the cooked chicken to the skillet, tossing to coat it evenly with the sauce.

Add the drained fettuccine to the skillet, mixing thoroughly so every strand is coated; adjust seasoning with additional salt and pepper if needed.

If the sauce needs loosening, incorporate a little more reserved pasta water, one tablespoon at a time, until the desired consistency is reached.

Serve immediately, garnished with extra grated Parmesan and a drizzle of olive oil if desired.