Chicken fettuccine alfredo

1. Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente. Drain and toss with a splash of oil.

2. Meanwhile, slice the chicken into 1/4" thick strips, and lay them on a plate or sheet of waxed paper. Season with salt, pepper, garlic powder & onion powder.

3. Heat a large skillet over medium heat. Add 2 TBSP of the butter. When the butter melts, raise the heat to medium-high and add the chicken in one layer (don't overlap). Cook, without moving the pieces, until the underside has browned, 2-3 minutes. Flip the pieces, and cook until browned and cooked through, 3 - 4 minutes more. Chicken temp should be 165 degrees. Transfer the chicken to a bowl.

4. Using the same pan, add butter & saute mushrooms until soft, scraping up any brown bits leftover from the chicken. Add to the bowl with the chicken in it.

5. Reduce the heat to medium, add the remaining 6 TBSP of butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce warm.

6. Whisk the Parmigiano-Reggiano into the sauce. Add the chicken, mushrooms and cooked pasta and toss well. Season with salt & pepper.