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Title: Classic Chicken Alfredo
Ingredients:
- 1 pound (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup grated Parmesan cheese
- 8 ounces (225g) fettuccine pasta
- Salt and freshly ground black pepper, to taste
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Steps:
-
Cook the Pasta:
Begin by bringing a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package instructions until al dente. Drain and set aside. -
Prepare the Chicken:
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the chicken pieces and season with salt and pepper. Cook the chicken until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside. -
Make the Alfredo Sauce:
In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and milk, stirring to combine. Bring the mixture to a gentle simmer. Reduce the heat and continue to cook for about 5 minutes, allowing the sauce to thicken slightly. -
Add Parmesan Cheese:
Gradually add the grated Parmesan cheese to the sauce, stirring constantly until the cheese has melted and the sauce is smooth and creamy. Taste and adjust the seasoning with additional salt and pepper if needed. -
Combine Pasta and Chicken:
Return the cooked chicken to the skillet, followed by the drained fettuccine pasta. Toss everything together until the pasta and chicken are well coated with the Alfredo sauce. -
Serve:
Garnish with chopped fresh parsley, if desired. Serve immediately, enjoying the creamy, comforting flavors of this classic Chicken Alfredo dish.
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