Creamy Garlic Chicken Breasts (2)

1.Pat the chicken breasts dry with paper towels. Season both sides generously with salt and freshly ground black pepper.

2.Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until shimmering.

3.Add the chicken breasts to the skillet and cook for 5-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove chicken from the skillet and set aside on a plate, tented with foil to keep warm.

4.Reduce heat to medium and add the remaining 2 tablespoons of butter to the same skillet.

5.Add the minced garlic and sauté for about 1 minute until fragrant, stirring constantly to avoid burning.

6.Pour in the heavy cream and chicken broth, stirring to combine and scraping up any browned bits from the bottom of the skillet.

7.Stir in the grated Parmesan cheese, Italian seasoning, and crushed red pepper flakes if using. Simmer the sauce for 3-5 minutes until it thickens slightly, stirring occasionally.

8.Return the cooked chicken breasts to the skillet, spooning the sauce over them. Simmer together for another 2-3 minutes to allow the flavors to meld and the chicken to reheat.

9.Serve the creamy garlic chicken breasts over a bed of warm Alfredo pasta. Garnish with chopped fresh parsley for a pop of color and freshness.