Chicken Fettuccine Alfredo

Ingredients

• •1 pound fettuccine pasta
• •1.5 pounds boneless, skinless chicken breasts
• •4 tablespoons butter
• •4 cloves garlic, minced
• •1 cup heavy cream
• •1 cup whole milk
• •1.5 cups grated Parmesan cheese
• •2 tablespoons olive oil
• •to taste salt and black pepper
• •1 teaspoon dried Italian seasoning

Directions

1. 1Cook fettuccine according to package directions; drain and set aside.
2. 2Season chicken breasts with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat and cook chicken 6-7 minutes per side until golden and cooked through. Remove and slice into bite-sized pieces.
3. 3In the same skillet, melt butter over medium heat and sauté minced garlic for 1 minute until fragrant.
4. 4Reduce heat to medium-low and slowly add heavy cream and milk, stirring constantly to prevent curdling.
5. 5Gradually whisk in Parmesan cheese until the sauce is smooth and creamy, about 2-3 minutes.
6. 6Add sliced chicken back to the skillet and stir to coat with sauce.
7. 7Toss cooked fettuccine with the Alfredo sauce until well combined. Season with additional salt and pepper to taste and serve immediately.

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