Creamy Chicken Alfredo Pasta

Ingredients

For the pasta

• 400 g fettuccine pasta

• 2 tbsp salt (for boiling water)

For the chicken

• 2 boneless chicken breasts

• 2 tbsp olive oil

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp garlic powder

For the Alfredo sauce

• 3 tbsp butter

• 3 cloves garlic (minced)

• 2 cups heavy cream

• 1 cup grated Parmesan cheese

• ½ tsp black pepper

• ½ tsp salt

• ¼ tsp nutmeg (optional)

• Fresh parsley for garnish

Instructions

1. Cook the pasta
   Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.

2. Prepare the chicken
   Season the chicken breasts with salt, pepper, and garlic powder.

3. Cook the chicken
   Heat olive oil in a skillet over medium heat. Cook chicken for about 6–7 minutes on each side until golden brown and cooked through. Remove from pan and slice into strips.

4. Make the sauce
   In the same pan melt butter. Add minced garlic and cook for about 1 minute until fragrant.

5. Add cream
   Pour in heavy cream and let it simmer for 3–4 minutes while stirring.

6. Add cheese
   Stir in Parmesan cheese slowly until the sauce becomes thick and creamy.

7. Season the sauce
   Add salt, black pepper, and nutmeg.

8. Combine pasta and sauce
   Add cooked pasta to the sauce and toss until well coated.

9. Add chicken
   Place sliced chicken on top of the pasta.

10. Serve
    Garnish with parsley and extra Parmesan cheese.