Chicken Alfredo

Ingredients

• 1 1/2 lb Chicken breast
• 12 ounce Fettuccine pasta
• 1 cup Heavy cream
• 4 tablespoon Butter
• 1 cup Parmesan cheese
• 4 cloves Garlic
• 1 tablespoon Olive oil
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 1 teaspoon Italian seasoning
• 2 tablespoon Fresh parsley (optional)
• 1/4 teaspoon Red pepper flakes (optional)

Instructions

1. Season the chicken breasts with salt, black pepper and Italian seasoning.
2. Heat the olive oil in a skillet over medium heat. Cook the chicken until golden and fully cooked, then remove it from the pan and let it rest before slicing.
3. Cook the fettuccine according to the package directions until al dente. Reserve a little pasta water, then drain and set aside.
4. In a large skillet, melt the butter over medium-low heat. Add the garlic and cook for 1 to 2 minutes until fragrant without letting it burn.
5. Add the heavy cream and bring it to a gentle simmer, stirring occasionally.
6. Stir in the Parmesan cheese and cook gently until the cheese melts and the Alfredo sauce becomes smooth and creamy.
7. Add the cooked fettuccine to the Alfredo sauce and toss until evenly coated. Add a little reserved pasta water if needed, then top with the sliced chicken.
8. Serve immediately with fresh parsley, additional Parmesan cheese and red pepper flakes if desired.

Tips

Use freshly grated Parmesan for the smoothest sauce and best flavor.

Do not overcook the chicken.

Cook the Alfredo sauce over medium-low heat and avoid a hard boil.

Reserve some pasta water before draining the fettuccine so you can loosen the sauce if necessary.

Add broccoli or spinach for extra vegetables.

Serve immediately because Alfredo sauce thickens as it cools.

Serving suggestions

Serve with garlic bread, an Italian salad, steamed broccoli or roasted vegetables. Add freshly grated Parmesan and cracked black pepper at the table.