Creamy Chicken Alfredo

Ingredients:

• 2 boneless, skinless chicken breasts (sliced thin)
• 12 oz fettuccine pasta
• 2 tbsp olive oil
• 2 tbsp butter
• 4 cloves garlic (minced)
• 1 1/2 cups heavy cream
• 1 cup grated parmesan cheese
• 1/2 cup shredded mozzarella (optional for extra creaminess)
• Salt and pepper to taste
• Fresh parsley (chopped, for garnish)
• 1/4 tsp red pepper flakes (optional for a little heat)

Instructions:

1. Cook the Chicken: Heat olive oil in a large skillet over medium heat. Season the chicken slices with salt and pepper. Cook the chicken for 5-6 minutes per side until golden and cooked through. Remove from the pan and set aside.
2. Cook the Pasta: While the chicken cooks, bring a large pot of salted water to a boil and cook the fettuccine according to the package instructions. Drain and set aside.
3. Make the Alfredo Sauce: In the same skillet where you cooked the chicken, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant but not browned.
4. Add the Cream: Pour in the heavy cream and bring it to a simmer. Let it cook for 3-4 minutes, stirring occasionally, until it thickens slightly.
5. Add the Cheese: Stir in the grated parmesan cheese and mozzarella (if using), whisking until the cheese melts and the sauce becomes smooth and creamy. Season with salt, pepper, and red pepper flakes if you like a bit of spice.
6. Combine Everything: Slice the cooked chicken into strips and add it back into the sauce. Toss in the cooked fettuccine and stir until everything is coated in the creamy Alfredo sauce.
7. Serve: Garnish with freshly chopped parsley and a bit more parmesan. Serve hot and enjoy!