•1 cup grated Parmesan cheese
•1 cup milk (optional for a lighter sauce)
•8 oz fettuccine pasta
•Fresh parsley, chopped (for garnish)
Instructions:
1.Cook the Pasta: In a large pot, cook the fettuccine according to the package instructions until al dente. Drain and set aside.
2.Season and Cook the Chicken: Season the chicken breasts with salt and pepper on both sides. Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 6-8 minutes per side, or until golden brown and cooked through. Remove from the skillet and let rest before slicing.
3.Prepare the Alfredo Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream, stirring constantly, and let it simmer for 5-7 minutes until the sauce thickens slightly.
4.Add the Parmesan: Gradually add the Parmesan cheese, whisking constantly until the cheese melts and the sauce is smooth. (If the sauce is too thick, add a bit of milk to reach your desired consistency.)
5.Combine Pasta and Sauce: Add the cooked fettuccine to the skillet and toss until well-coated in the sauce.
6.Add the Chicken: Slice the cooked chicken breasts and place them on top of the pasta. Gently mix, allowing the chicken to be coated in the creamy Alfredo sauce.
7.Serve: Garnish with freshly chopped parsley and extra Parmesan if desired. Serve warm and enjoy!
This Chicken Alfredo is rich, creamy, and incredibly satisfying. Let me know if you give it a try!
