Al dente fettuccine with golden chicken and a creamy sauce of butter, cream, and Parmesan. It is the style of Alfredo that became familiar in Peruvian homes and restaurants: generous, mild, and meant to be served immediately while the sauce is still silky.
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Divide the chicken breast into evenly thick fillets and pat them thoroughly dry. Season both sides with about one quarter of the salt and half the black pepper. Heat 20 g of the butter in a wide skillet over medium-high heat and cook the chicken for 3 to 4 minutes per side, until well browned and 74°C / 165°F at the thickest point. Remove and rest for 5 minutes before slicing into strips.
While the chicken cooks, bring the water to a boil in a large pot with about three quarters of the salt. Add the fettuccine and cook until al dente, using the package time as a guide and tasting during the final minute. Before draining, reserve about 150 ml of the pasta water. Drain without rinsing.
Reduce the skillet to medium-low heat and melt the remaining 45 g of butter, keeping the browned flavor left by the chicken in the pan. Add the cream and remaining black pepper. Heat for 2 to 3 minutes, until steaming and beginning to thicken slightly, without allowing it to boil aggressively.
Reduce the heat to low and gradually add the Parmesan, stirring constantly until melted and the sauce becomes smooth and creamy. Immediately add the fettuccine and toss with tongs for 1 minute. Add the reserved pasta water a little at a time, using only enough to make the sauce silky, glossy, and able to coat the noodles without becoming a thick paste.
Add the sliced chicken and toss for only 30 to 60 seconds, just long enough to warm it through and coat it with sauce. Serve immediately: the proper result is al dente fettuccine wrapped in a fluid, glossy cream sauce with browned chicken that remains juicy. If the pasta sits too long, the sauce will continue to thicken. And that's it! Alfredo does not need twenty ingredients; it needs cheese, cream, butter, and nobody wandering away from the skillet at the critical moment. 😌
