Chicken Alfredo with Homemade Noodles

Directions:

Pan-Seared Chicken

1. Season the chicken with the salt on both sides. Set aside to rest at room temperature for 15 to 30 minutes.
2. Add the olive oil to a very large, heavy-bottom cast iron or stainless steel skillet over medium heat.
3. Once hot, add the chicken. Sear for 7 to 8 minutes until golden, then flip and sear for another 7 to 8 minutes until golden and the internal temperature reaches 160 to 165-degrees Fahrenheit (73-degrees Celsius).
4. Turn off the stove, remove the pan from the heat, and transfer the chicken to a cutting board to rest for 10 minutes. Slice the chicken into strips or cubes and set aside.
5. Wipe out the pan, then return it to the stove to use for the alfredo sauce.

Alfredo Sauce

1. Bring a large pot of heavily-salted water to a boil. Add the pasta and boil 1 to 2 minutes until tender. Drain and set aside.
2. Mince the garlic, grate the parmesan cheese, and chop the parsley. Set aside.
3. Add the butter to the large skillet used for the chicken and place over medium heat.
4. Once the butter is melted, add the garlic and sauté for 1 to 2 minutes until fragrant.
5. Pour in the heavy cream and bring to a simmer. Add the cheese one handful at a time, stirring until incorporated between additions.
6. Remove the alfredo sauce from the heat and add the parsley and cooked chicken. Toss to combine.
7. Serve immediately over pasta, topped with extra parsley (if desired).