Chicken Alfredo Pasta

Serving Size: 4 servings

Cook Time: Approximately 30 minutes

Ingredients:

• 8 oz (about 2 cups) of fettuccine pasta
• 2 boneless, skinless chicken breasts (about 1 pound)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup unsalted butter (1 stick)
• 1 1/2 cups grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Pasta: Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.

2. Cook the Chicken: Season the chicken breasts with salt and pepper on both sides. In a large skillet, heat the 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.

3. Make the Alfredo Sauce: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Reduce the heat to medium-low and add the heavy cream and butter. Stir until the butter is melted and the mixture is heated through.

4. Add the Cheese: Gradually whisk in the grated Parmesan cheese, a little at a time, until the sauce is smooth and creamy. Continue to cook and stir for another 2-3 minutes until the sauce thickens.

5. Combine the Pasta and Chicken: Add the cooked fettuccine pasta and sliced chicken to the Alfredo sauce. Gently toss everything together until the pasta and chicken are evenly coated with the sauce. Cook for an additional 2-3 minutes to heat everything through.

6. Serve: Divide the Chicken Alfredo Pasta among four plates. Garnish with chopped fresh parsley and additional grated Parmesan cheese if desired. Serve hot.

7. Enjoy that TastyBurp!