Creamy Chicken Alfredo Pasta

2 boneless, skinless chicken breasts

Salt and black pepper, to taste

2 tablespoons olive oil

8 oz (225g) fettuccine pasta

2 tablespoons unsalted butter

3 cloves garlic, minced

1 cup (240ml) heavy cream

1 cup (100g) grated Parmesan cheese

Fresh parsley, chopped, for garnish (optional)

Season both sides of the chicken breasts with salt and black pepper. In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes per side or until they are cooked through and no longer pink in the center. Remove the chicken from the skillet and let it rest for a few minutes. Then, slice it into thin strips.

While the chicken is resting, cook the fettuccine pasta in a large pot of salted boiling water according to the package instructions until al dente. Drain the pasta and set it aside.

In the same skillet you used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Pour in the heavy cream and stir. Bring the mixture to a simmer. Reduce the heat to low and gradually add the grated Parmesan cheese while stirring continuously. Continue to cook and stir until the sauce thickens and the cheese is fully melted, about 2-3 minutes.

Return the sliced chicken to the skillet with the Alfredo sauce. Stir to combine and let it heat through for a few minutes.

Serve the creamy chicken Alfredo over the cooked fettuccine pasta. Garnish with chopped fresh parsley if desired.

Enjoy your homemade Chicken Alfredo! It's a rich and satisfying dish that's perfect for a comforting meal.