Creamy Chicken Alfredo Pasta

Ingredients

• 1 pound Fettuccine pasta
• 2 large Boneless skinless chicken breasts
• 2 cups Heavy cream
• 0.5 cup Unsalted butter
• 1.5 cups Freshly grated Parmesan cheese
• 3 cloves Garlic cloves, minced
• 2 tablespoons Olive oil
• 2 tablespoons Fresh parsley, chopped(optional)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. 1

   Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente.

2. 2

   While pasta cooks, season chicken breasts with salt and pepper, then heat olive oil in a large skillet over medium-high heat.

3. 3

   Cook chicken for 6-8 minutes per side until golden brown and cooked through; remove from pan and let rest before slicing into strips.

4. 4

   In the same skillet, reduce heat to medium and melt the butter, then sauté the minced garlic for 1 minute until fragrant.

5. 5

   Pour in the heavy cream and simmer for 3-5 minutes, whisking constantly until the sauce begins to thicken slightly.

6. 6

   Whisk in the Parmesan cheese until completely melted and the sauce is smooth.

7. 7

   Add the cooked pasta and sliced chicken to the skillet, tossing gently to coat every strand in the Alfredo sauce.

8. 8

   Garnish with fresh parsley and extra Parmesan cheese before serving immediately.