Chicken Fettuccine Alfredo

1: Butterfly the chicken breast, season with salt, black pepper, cayenne, and paprika.

2: In a skillet on medium heat, add the olive oil. When it shimmers, place the chicken and cook for 5-6 minutes on each side, untouched.

3: While the chicken cooks, in a large pot, bring water to a boil. Add a pinch of salt and your fettuccine noodles. Cook until Al Dente, then drain (saving about a cup of pasta water).

4: In a bowl, whisk together the egg and heavy cream; set aside.

5: While the pasta cooks, in a clean skillet, melt the butter. Add the minced garlic and sauté for about 2 minutes.

6: Remove from heat and slowly whisk in the egg and cream mixture. Add back to low heat, then mix in the drained pasta and a little pasta water until creamy.

7: Top with parsley and black pepper.