Creamy Chicken Alfredo Pasta

Ingredients

• Pasta (12 ounces (fettuccine or your preferred type))
• Chicken breast (2 boneless, skinless, cut into strips)
• Butter (4 tablespoons, divided)
• Garlic (3 cloves, minced)
• Heavy cream (1 cup)
• Parmesan cheese (1 cup, grated, plus more for serving)
• Salt (to taste)
• Black pepper (to taste)
• Fresh parsley (2 tablespoons, chopped (for garnish))

Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
2. Season the chicken strips with salt and pepper. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chicken strips and cook until golden brown and cooked through, about 6-8 minutes per side. Remove from the skillet and let rest for a few minutes before slicing them into thin strips.
3. In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
4. Pour in the heavy cream and bring to a gentle simmer. Stir frequently and let it cook for 2-3 minutes, allowing it to thicken slightly.
5. Reduce the heat to low and stir in the grated Parmesan cheese until melted and smooth. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency. Season with salt and pepper to taste.
6. Add the cooked pasta and sliced chicken to the skillet. Toss everything together until the pasta and chicken are well coated in the creamy Alfredo sauce.
7. Garnish with fresh chopped parsley and additional grated Parmesan cheese before serving. Enjoy hot!