• Cook 16 ounces linguine pasta according to package instructions.
• When draining linguine noodles, save 1 cup of pasta cooking water, set aside. Note 1.

Saute Chicken Breasts

• Season 2(5) ounce boneless, skinless chicken breasts (cut into 2-inch pieces) with ½ teaspoon kosher salt and ½ teaspoon black pepper. Heat 2 Tablespoons olive oilin a large skillet over medium-high heat. Brown the seasoned chicken on both sides for about 7 minutes per side. After chicken is browned, set aside.

How to make Alfredo Sauce

• Reduce heat to low, add 2 Tablespoons unsalted butter and 2 cloves garlic (peeled and minced) to the skillet, saute for 1 minute to allow flavors to blend. Add ⅓ cup white wine, let the wine reduce for about 2-3 minutes.
• To the skillet, stir in 2 cups heavy cream, 1 cup shredded Parmesan cheese, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper. Simmer, stirring occasionally until the cheese is melted and sauce is heated through, about 3 to 4 minutes.
• Add sliced cooked chicken breast back to the skillet.
• Depending on how thick you prefer the Alfredo sauce, add some or all of the saved pasta water to the sauce (Note 1). Simmer the sauce another 1 to 2 minutes. Taste for seasoning, if needed, adjust seasonings. Toss to coat noodles in the chicken alfredo sauce.
• Garnish with chopped fresh parsley and 1 Tablespoon grated Parmesan cheese .