Chicken Alfredo



400g of either linguine or fettuccine
2 chicken breasts, cut into bite-sized pieces, are boneless and skinless.
2 minced garlic cloves
heavy cream, 1 cup
grated parmesan cheese, half a cup
2 tbsp. of butter
To taste, add salt and black pepper.
1 tablespoon of olive oil
garnish of finely chopped fresh parsley or basil


Pasta must be cooked in accordance with the directions on the package until it is al dente. After draining, separate.
Olive oil should be warmed up in a large skillet over medium heat.
Season the chicken pieces with salt and black pepper before incorporating them. Approximately 8 to 10 minutes are needed to cook through and brown.
When aromatic, add the minced garlic to the skillet and simmer for one more minute.
Melt the butter in the skillet after adding it. Heavy cream should then be added and combined.
The mixture should simmer for two to three minutes, or until it begins to slightly thicken.
The grated parmesan cheese should be added to the skillet and heated through while being thoroughly mixed into the sauce.
After adding the sauce, toss the cooked pasta with it in the skillet.
Serve hot with fresh basil or parsley as a garnish.

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