Preheat your oven to 400°F (200°C). Toss cherry tomatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20 minutes, until they are soft and slightly caramelized.

Fettuccine Alfredo

Cook the Fettuccine

In a large pot of salted boiling water, cook fettuccine according to package instructions until al dente. Drain and set aside.

Make the Alfredo Sauce

In a saucepan, melt butter over medium heat. Add heavy cream and bring to a simmer. Slowly whisk in parmesan cheese until melted and the sauce is smooth. Season with salt and pepper.

Chicken Piccata

Cook the Chicken

Season chicken breasts with salt and pepper. Dredge in flour, shaking off excess. In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat. Add chicken and cook for 4-5 minutes on each side until golden brown and cooked through. Remove and keep warm.

Make the Pan Sauce

In the same skillet, add white wine and lemon juice, scraping up the brown bits. Bring to a simmer and reduce by half. Stir in remaining butter and capers. Return chicken to the skillet to coat in the sauce.

Serve

Plate fettuccine, top with chicken piccata, spoon sauce over, and garnish with roasted tomatoes and parsley.