Creamy Chicken Alfredo Pasta

1Cook the fettuccine pasta (8 oz) according to package instructions until al dente. Drain and set aside.

2Season the chicken breasts (2) with salt and pepper. In a skillet, heat 1 tablespoon of butter (2 tbsp) over medium heat. Cook the chicken breasts (2) until golden brown and cooked through. Remove from the skillet and slice into strips.

3In the same skillet, add the remaining butter (2 tbsp) and minced garlic (2 cloves). Cook until fragrant.

4Pour in the heavy cream (1 cup) and bring to a simmer. Stir in the grated Parmesan cheese (1 cup) until melted and smooth. Season with black pepper (½ tsp).

5Add the cooked fettuccine pasta (8 oz) to the sauce and toss to coat.

6Add the sliced chicken strips to the pasta and sauce mixture. Stir gently to combine and heat through.

7Serve the creamy chicken Alfredo pasta hot, garnished with chopped fresh parsley.