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Chicken Alfredo Pasta

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Creamy, tender Chicken Alfredo Pasta is a quick and luxurious dish perfect for any occasion.

Ingredients

  • 2 boneless, skinless chicken breasts (about 1 pound)
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/2 teaspoon Italian seasoning
  • 12 ounces fettuccine (or your choice of pasta)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente, usually around 8-10 minutes. Drain and set aside.
  2. While the pasta cooks, season the chicken breasts with salt and pepper. In a large skillet, heat the olive oil over medium heat. Once hot, add the chicken breasts and cook for about 6-7 minutes on each side, or until golden brown and cooked through. Remove from the skillet and let rest.
  3. In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir frequently and let it cook for 2-3 minutes.
  4. Gradually whisk in the grated Parmesan cheese until melted and smooth. Mix in the Italian seasoning, and season with salt and pepper to taste.
  5. Slice the rested chicken into strips and add it to the sauce along with the drained pasta. Toss everything together until the pasta is well-coated with the sauce.
  6. Remove from heat and garnish with chopped parsley before serving. Enjoy your Chicken Alfredo Pasta warm!

Notes

Use fresh ingredients like garlic and real Parmesan cheese for the best flavor. Adjust the sauce consistency with pasta water if needed.

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