Creamy Chicken Alfredo with Pasta

Ingredients

• Pasta (8 ounces (fettuccine or your choice))
• Chicken breast (2, boneless and skinless)
• Salt (to taste)
• Black pepper (to taste)
• Butter (2 tablespoons)
• Garlic (3 cloves, minced)
• Heavy cream (1 cup)
• Parmesan cheese (1 cup, grated)
• Fresh parsley (2 tablespoons, chopped (for garnish))

Instructions

1. Cook the pasta according to package instructions in a large pot of salted boiling water. Drain and set aside, reserving 1/2 cup of pasta water.
2. Season the chicken breasts generously with salt and pepper on both sides.
3. In a large skillet over medium heat, melt the butter. Once melted, add the seasoned chicken breasts.
4. Cook the chicken for about 6-8 minutes per side, or until browned and cooked through. Remove the chicken from the skillet and let it rest before slicing it into strips.
5. In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
6. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.
7. Gradually stir in the grated Parmesan cheese, allowing it to melt and create a smooth sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach desired consistency.
8. Add the sliced chicken back into the skillet, followed by the cooked pasta. Toss everything together to ensure the pasta and chicken are well-coated in the creamy Alfredo sauce.
9. Season with additional salt and pepper to taste.
10. Garnish with fresh parsley before serving hot.