Easy Creamy Chicken Fettuccine Alfredo

Ingredients

• 1 lb fettuccine pasta
• 2 tbsp unsalted butter
• 2 boneless, skinless chicken breasts, sliced into thin strips
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• Salt and pepper, to taste
• Chopped fresh parsley, for garnish

Instructions

1. Cook fettuccine pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt the butter over medium-high heat. Add the chicken and cook for 5-7 minutes, until browned and cooked through.
3. Add minced garlic to the skillet and cook for an additional minute, stirring constantly.
4. Reduce the heat to medium-low and pour in the heavy cream. Stir well and let it simmer for 5 minutes, until the sauce thickens slightly.
5. Add the freshly grated Parmesan cheese and stir until it has melted and the sauce is creamy.
6. Season with salt and pepper to taste.
7. Add the cooked fettuccine to the skillet and toss until the pasta is coated with the sauce.
8. Garnish with chopped fresh parsley and serve hot.