Creamy Chicken & Mushroom Alfredo

1. Cook the fettuccine:Boil the fettuccine in well-salted water until just shy of al dente. Reserve 1 cup of pasta water, then drain.

2. Sear the chicken:Season the chicken with salt and pepper. Heat the oil in a large skillet over medium-high heat and cook until golden on the outside and 165°F in the center, about 5-6 minutes. Remove to a plate.

3. Brown the mushrooms:Add the mushrooms to the same skillet in a single layer. Cook undisturbed for 2-3 minutes until golden on the edges, then stir and repeat until deeply browned.

4. Build the Alfredo sauce:Lower the heat to medium-low. Melt the butter, add the garlic, and cook for 30 seconds until fragrant. Pour in the heavy cream and simmer gently for 3-4 minutes until slightly thickened.

5. Toss and finish:Remove from heat. Whisk in the Parmesan a handful at a time. Add the pasta, chicken, and mushrooms, tossing constantly. Loosen with reserved pasta water until glossy. Stir in parsley and serve hot.