Chicken Alfredo

Bring a large pot of salted water to a boil. Cut chicken breast into bite-sized pieces and set aside. Mince garlic and chop fresh parsley.

Heat 2 tbsp butter in a large skillet over medium-high heat. Once foaming, add chicken pieces in a single layer and cook 5–6 minutes until golden on the first side.

Stir and cook another 4–5 minutes until chicken is cooked through and no pink remains inside. Season with salt and pepper; transfer to a plate.

Add pasta to boiling water and cook until 1 minute before al dente. Reserve 1 cup pasta water, then drain in a colander.

In the same skillet (do not wash), melt remaining 2 tbsp butter over medium heat. Add minced garlic and cook 30 seconds until fragrant.

Pour in heavy cream and bring to a gentle simmer, stirring occasionally. Cook 2–3 minutes until slightly thickened.

Remove from heat and stir in grated Parmesan cheese and lemon juice until smooth. If sauce is too thick, thin with reserved pasta water, 1 tbsp at a time.

Add cooked pasta and reserved chicken to the sauce. Toss gently over low heat until pasta is coated and flavors meld, about 1–2 minutes. Adjust seasoning with salt and pepper.

Divide among serving bowls and garnish with fresh chopped parsley and additional Parmesan cheese.