Francine's Chicken Fettuccine Alfredo

Step 1 -In a large pot of salted, boiling water, cook the fettuccine to al dente, according to the package directions.

Step 2 -Reserve 1 cup of the pasta water, then drain the pasta.

Step 3 -While the fettuccine is cooking, heat the olive oil in a large skillet over medium-high heat.

Step 4 -Season the chicken tenderloins with the salt and the pepper.

Step 5 -Add the chicken tenderloins to the oil and cook, flipping once, until they reach an internal temperature of 165 degrees F and are golden-brown, 4-6 minutes.

Step 6 -Transfer the chicken tenderloins to a cutting board and use two forks to shred them.

Step 7 -Melt the butter in the same skillet over medium heat.

Step 8 -Add the heavy cream to the butter and cook, while stirring, until the mixture begins to bubble and thicken, about 2-3 minutes.

Step 9 -Add 1 cup of the parmesan cheese to the sauce mixture and reduce the heat to low.

Step 10 -Cook the sauce, while stirring, until it thickens, about 5-7 minutes.

Step 11 -Season the Alfredo sauce with the salt and the pepper.

Step 12 -Transfer the Alfredo sauce from the heat. Add the cooked pasta and the shredded chicken and stir until coated. Add the reserved pasta water if the sauce is too thick, a little at a time, to reach the desired consistency.

Step 13 -Garnish the fettuccine Alfredo with the chives and the extra shaved parmesan cheese.

Step 14 -Serve.