Creamy Chicken Alfredo with Garlic and Parmesan

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

2.While the pasta is cooking, season the chicken breasts with salt and black pepper on both sides.

3.In a large skillet, heat the olive oil over medium heat. Add the seasoned chicken breasts and cook for about 6-7 minutes on each side, or until the chicken is cooked through and no longer pink in the center. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.

4.In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

5.Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese and Italian seasoning, mixing until the cheese is melted and the sauce is smooth. Season with additional salt and black pepper to taste.

6.Add the cooked fettuccine to the skillet and toss it in the creamy sauce until well coated. If the sauce is too thick, you can add a splash of pasta water to reach your desired consistency.

7.Serve the pasta on plates, topped with the sliced chicken and garnished with fresh parsley.