There are times where nothing can replace a bowl of creamy, cheesy, garlicky pasta (we have those times seven days a week, 52 weeks a year). Let this Alfredo satisfy and satiate. We built it just for those purposes, making a divine cream and garlic sauce to swirl the pasta in. Served with chicken and garlic bread, this Alfredo will become your comfort pasta go-to before you even finish the first bite.
Once water is boiling, add pasta and cook until al dente, 7-12 minutes.
Reserve 1 cup pasta cooking water. Drain pasta in a colander, shaking to remove as much water as possible. Reserve pot; no need to wipe clean.
While pasta cooks, mince garlic.
Stem and mince parsley.
Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Sear the Chicken
Place a medium oven-safe pan over medium-high heat.
Add ½ tsp. olive oil and chicken to hot pan and cook on one side until golden brown, 2-3 minutes.
Roast the Chicken
Flip chicken and sprinkle each breast with a pinch of parsley (reserve remaining for garnish).
Place pan in oven and roast until chicken reaches a minimum internal temperature of 165 degrees, 8-12 minutes.
Transfer to a clean cutting board. Rest 5 minutes, then cut into ½" slices.
While chicken cooks, make garlic bread.
Make the Garlic Bread
Combine butter and half the garlic (reserve remaining for sauce) in a mixing bowl.
Spread mixture on cut sides of bread, place on prepared baking sheet, and bake until golden brown, 6-9 minutes.
While bread cooks, make sauce.
Make the Sauce
Return pot used to cook pasta to medium-high heat.
Add cream, remaining garlic, Parmesan (reserve 1 Tbsp. for garnish), and ½ cup reserved pasta water and cook until smooth and slightly thickened, 2-3 minutes.
Stir pasta into pot. Taste, and season with ¼ tsp. salt and a pinch of pepper if desired. Sauce will thicken as it cools. If desired, add remaining pasta water 2 Tbsp. at a time to thin sauce.
Plate dish as pictured on front of card, garnishing with remaining parsley and reserved Parmesan. Bon appétit!