Chicken Alferdo pasta

Ingredients:

• Pasta fettuccine, eight ounces
• Two skinless, boneless chicken breasts, sliced into small pieces
• To taste, add salt and pepper.
• Two tsp olive oil
• four minced garlic cloves
• One cup of thickened cream
• Grated Parmesan cheese, half a cup
• 1/4 cup of freshly chopped parsley
• Extra Parmigiano-Reggiano cheese for serving

Instructions:

1. Pasta al dente should be cooked as directed on the package for fettuccine. After draining, set away.
2. Add salt and pepper to the pieces of chicken breast.
3. Heat the olive oil in a big skillet over medium-high heat. Add the seasoned chicken pieces and heat for 5 to 6 minutes on each side, or until golden brown and cooked through. After taking the chicken out of the skillet, set it aside.
4. Add the minced garlic to the same skillet and sauté for approximately one minute, or until fragrant.
5. Pour in the heavy cream and turn the heat down to medium. After bringing to a simmer, add the grated Parmesan cheese and stir until it melts and becomes smooth.
6. Reintroduce the cooked pasta and chicken to the skillet, and mix everything until the Alfredo sauce coats everything thoroughly.
7. Cook until well cooked, 2 to 3 minutes more.
8. Before serving, add more Parmesan cheese and chopped parsley as garnish.
9. Savor the rich and creamy Chicken Alfredo Pasta!