• Gather all ingredients and equipment.

Chicken

• Butterfly. Butterfly each chicken breast by placing the palm of your hand on the breast to hold the meat in place. Using the chef's knife, carefully slice the breast in half.
  Two -1lb chicken breasts
• Season. Generously season with salt and lemon pepper on both sides of each breast.
  lemon pepper seasoning, sea salt
• Cook. Pour olive oil in the skillet and heat over medium heat. Cook each side 3-4 minute
  1 tablespoon olive oil
• Stand. Let the chicken stand for 10-15 minutes before slicing.
• Next...While the chicken is resting, prepare the sauce and pasta.

Pasta

• Water. Add water and salt to the saucepan, stir, and bring to a boil.
  5 cups water using a 2-quart saucepan, 2 teaspoons sea salt
• Pasta. Break the fettuccini in half and carefully add to the boiling water. Stir to ensure the pasta doesn’t stick.
  16 oz fettuccine pasta
• Boil Boil the fettuccine for 10-12 minutes or until desired tenderness. Reserve 1 cup pasta water.

Sauce

• Parmesan. Grate the parmesan cheese.
  1 1/2 cup grated parmesan cheese
• Garlic. Peel and thin slice the garlic clove. Then, using the flat side of the chef's knife, with the cutting edge of the knife facing away from you, mash the garlic and pull the knife back towards you, dragging the knife. Repeat until the garlic is nearly a paste.
  1/2 teaspoon fresh mashed garlic (1 large clove)
• Roux. Melt the butter in a saucepan over low heat. Add the mashed garlic and flour. Whisk constantly, cooking for 1 to 1 1/2 minutes until the sauce is frothy and the garlic is fragrant. The sauce should be a pretty yellow color. If it turns brown, start over.
  3 tablespoons room temperature unsalted butter, 1 tablespoon flour
• Cream. Add the heavy whipping cream and increase the heat to medium low. Cook until the cream thickens. This will go quickly, continue to whisk. As soon as the sauce thickens to coat a spoon, reduce the heat to low. About 2 minutes.
  1 cup heavy whipping cream
• Parm. Add the grated parmesan cheese and stir until melted. About 1 minute.
• Everything Else. Add the ricotta, salt, black pepper, and lemon juice.
  1/2 cup ricotta, 1/4 teaspoon sea salt, 1/8 teaspoon ground black pepper, 3 teaspoon lemon juice
• Pasta Water. I recommend adding at least 1/2 cup of pasta water. The sauce will seem soupy but as the pasta absorbs the sauce it will thicken up. You can also toss the sauce with the pasta and add the pasta water as needed.
  1/2 to 1 cup pasta water (optional)
• Toss. I prefer to toss the pasta in the sauce before serving.
• Tip: Use large mixing bowls to combine pasta and sauce.
• Serve! Slice the chicken breasts and serve on top of the fettuccine Alfredo. Garnish with chopped parsley.
  1 bunch fresh parsley (optional)