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 large skillet, melt 1 tablespoon of butter (2 tbsp) over medium-high heat. Cook the chicken until golden brown and no longer pink in the center, about 6-7 minutes per side. Remove from the skillet and thinly slice.

3In the same skillet, add the remaining butter (2 tbsp) and garlic (2 cloves). Cook until fragrant, about 1 minute.

4Stir in the heavy cream (1 cup) and bring to a simmer. Add the Parmesan cheese (1 cup) and black pepper (½ tsp), stirring until the cheese is melted and the sauce is smooth and creamy, about 5 minutes.

5Add the cooked pasta and sliced chicken to the skillet, gently tossing to coat everything in the creamy sauce. Cook for an additional 2-3 minutes until heated through.

6Serve the creamy chicken Alfredo pasta hot, garnished with chopped parsley for a touch of freshness.

7Enjoy your delicious homemade creamy chicken Alfredo pasta!