Description

A rich and creamy chicken Alfredo pasta made with tender chicken breasts, fettuccine noodles, and a decadent Parmesan cream sauce. Perfect for a comforting and satisfying dinner.

Ingredients

2 tablespoons olive oil
2 boneless, skinless chicken breasts
Salt and pepper to taste
12 oz fettuccine pasta
4 tablespoons butter
4 cloves garlic, minced
2 cups heavy cream
1 cup grated Parmesan cheese
1/2 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
Chopped parsley for garnish

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Instructions

Heat olive oil in a skillet over medium heat. Season chicken breasts with salt and pepper and cook until golden and fully cooked, about 6-7 minutes per side. Remove and slice.
Cook the fettuccine pasta in salted boiling water according to package instructions. Drain and set aside.
In the same skillet, melt the butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
Pour in heavy cream, stirring constantly. Let it simmer for 3-4 minutes.
Add Parmesan cheese, Italian seasoning, and black pepper. Stir until cheese is melted and the sauce thickens.
Add the cooked pasta and sliced chicken to the skillet. Toss to coat everything evenly in the sauce.
Garnish with chopped parsley and serve warm.

Notes

You can substitute chicken with shrimp for a seafood version.
Add steamed broccoli or spinach for extra vegetables.
Use freshly grated Parmesan for the best flavor and texture.