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Chicken Alfredo Pasta

Chicken Alfredo Pasta Chicken Alfredo Pasta Chicken Alfredo PastaChicken Alfredo PastaChicken Alfredo PastaChicken Alfredo PastaChicken Alfredo PastaChicken Alfredo Pasta

  • 2 boneless boneless, skinless chicken breasts
  • 8 oz fettuccine pasta
  • 2 cups heavy cream
  • 1 cup grated Parmesan cheese
  • 4 cloves garlic, minced
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Fresh parsley for garnish

  1. Bring a large pot of salted water to a boil.

  2. Add the fettuccine pasta and cook according to package instructions.

  3. Drain the pasta and set aside.

  4. Season the chicken breasts with salt and pepper.

  5. In a large skillet, heat olive oil over medium-high heat.

  6. Add the chicken breasts and cook for 5-7 minutes per side or until cooked through.

  7. Remove the chicken from the skillet and let it rest for a few minutes.

  8. Slice the chicken into thin strips.

  9. In the same skillet, add minced garlic and sauté for 1 minute.

  10. Reduce the heat to medium-low and add heavy cream.

  11. Bring the cream to a simmer and whisk in grated Parmesan cheese until smooth.

  12. Season with salt and pepper to taste.

  13. Add the cooked fettuccine pasta to the Alfredo sauce and toss to coat.

  14. Add the sliced chicken to the pasta and gently mix.

  15. Garnish with fresh parsley before serving.