Creamy Chicken Alfredo

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• Ingredients:
  • 4 boneless, skinless chicken breasts
  • 12 oz fettuccine pasta
  • 2 cups heavy cream
  • 1/2 cup unsalted butter
  • 1 1/2 cups grated Parmesan cheese
  • 4 cloves garlic, minced
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Chopped parsley and red pepper flakes to garnish
• Instructions:
  1. Preheat the oven to 375°F (190°C).
  2. Season the chicken breasts with salt and pepper, and brush each one with olive oil.
  3. Place the chicken breasts on a baking sheet and bake for 25-30 minutes, or until the internal temperature reaches 165°F (75°C).
  4. Cook fettuccine in salted boiling water until al dente. Drain and set aside.
  5. While the chicken and pasta are cooking, melt the butter in a large saucepan over medium heat.
  6. Add minced garlic to the butter and sauté for 1-2 minutes, until fragrant.
  7. Pour in the heavy cream and whisk until fully combined.
  8. Add grated Parmesan cheese to the sauce and whisk until fully melted and combined.
  9. Slice the cooked chicken breasts into strips and add them to the saucepan with the Alfredo sauce.
  10. Let the chicken and sauce simmer for a few minutes.
  11. Add the cooked fettuccine to the sauce and toss to fully coat the pasta.
  12. Remove from heat and garnish with chopped parsley and red pepper flakes.