Ingredients:
- 8 oz (about 225g) fettuccine pasta
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup (240ml) heavy cream
- 1 cup (about 100g) grated Parmesan cheese
- 1/2 cup (115g) unsalted butter
- Fresh parsley, chopped (for garnish)
Instructions:
- Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Cook the fettuccine according to package instructions until al dente. Drain and set aside.
- Cook the Chicken:
- Season the chicken pieces with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat.
- Add the chicken pieces and cook until browned and cooked through. Remove from the skillet and set aside.
- Prepare the Alfredo Sauce:
- In the same skillet, add minced garlic and sauté until fragrant.
- Lower the heat to medium, then add butter, heavy cream, and Parmesan cheese. Stir continuously until the cheese is melted and the sauce is smooth.
- Combine Everything:
- Add the cooked chicken and cooked fettuccine to the skillet with the Alfredo sauce. Toss everything together until well coated and heated through.
- Serve:
- Garnish with chopped fresh parsley.
- Serve hot and enjoy!