Classic Chicken Alfredo Pasta

In a large pot, bring water to a boil with a pinch of salt. Add the fettuccine and cook according to the package instructions until al dente. Drain and set aside.

Season both sides of the chicken breasts with salt and pepper.

Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes on each side or until they are golden brown and cooked through.

Once cooked, remove from the skillet, let rest for a few minutes, and then slice into thin strips.

In the same skillet, lower the heat to medium-low and add the butter. Allow it to melt, then add the minced garlic. Sauté for 1-2 minutes until fragrant.

Pour in the heavy cream, stirring continuously. Bring to a simmer and let it cook for 3-4 minutes, until it thickens slightly.

Gradually add the Parmesan cheese, stirring until it melts and becomes smooth. Season with salt and pepper to taste.

Add the cooked fettuccine to the skillet with the sauce, tossing until the pasta is well coated.

Place the sliced chicken on top and gently mix everything together.

Top with chopped parsley and extra Parmesan cheese. Serve hot and enjoy!