Chicken Alfredo

Ingredients

• 2 boneless, skinless chicken breasts (about 450g or 1 lb)
• Salt and pepper, to taste
• 250g (8 oz) fettuccine pasta
• 2 tablespoons (30g) unsalted butter
• 2 cloves garlic, minced
• 240ml (1 cup) heavy cream
• 60g (2 oz) grated Parmesan cheese
• 60g (2 oz) grated mozzarella cheese
• 1/2 teaspoon dried parsley (or fresh parsley for garnish)

Instructions

1. Prepare the Chicken

• Season the chicken breasts with salt and pepper.
• In a large skillet, melt 1 tablespoon of butter over medium heat.
• Add the chicken breasts and cook for about 6-7 minutes on each side, or until they are cooked through and no longer pink in the center.
• Remove the chicken from the skillet, let it rest for a few minutes, then slice it into thin strips.

2. Cook the Pasta

• In a large pot of boiling, salted water, cook the fettuccine pasta according to the package instructions until al dente.
• Drain the pasta and set it aside.

3. Make the Alfredo Sauce

• In the same skillet used for the chicken, add the remaining 1 tablespoon of butter and minced garlic. Sauté the garlic for about a minute until fragrant.
• Pour in the heavy cream and bring it to a gentle simmer. Cook for 2-3 minutes, stirring occasionally.
• Reduce the heat to low, then gradually whisk in the Parmesan and mozzarella cheeses until the sauce is smooth and creamy.
• Season the sauce with salt and pepper to taste.

4. Combine the Chicken and Pasta

• Add the cooked chicken strips to the Alfredo sauce and stir to combine.

5. Serve

• Add the cooked fettuccine pasta to the skillet with the chicken and sauce. Toss everything together until the pasta is well coated.
• Sprinkle dried or fresh parsley over the top for garnish.
• Serve the Chicken Alfredo hot, and optionally, you can garnish with additional Parmesan cheese if desired.

Enjoy your homemade Chicken Alfredo!

Note: Cooking times may vary, so be sure to check that the chicken is fully cooked, and the pasta is cooked to your desired level of doneness.