Chicken alfredo recipe

Season the chicken breasts with salt, black pepper, and Italian seasoning (if using). Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for about 5-7 minutes per side, or until they are cooked through (reaching an internal temperature of 165°F or 74°C). Remove the chicken from the skillet and set it aside.

While the chicken is cooking, bring a large pot of salted water to a boil. Cook the pasta. Drain and set aside.

In a skillet , melt the butter over medium heat. Add the minced garlic and sauté for about a minute until fragrant. Pour in the heavy cream and whole milk, stirring constantly. Allow the mixture to come to a gentle simmer. Reduce the heat to low and gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Season the sauce with salt, black pepper, and nutmeg

Slice the cooked chicken into thin strips or bite-sized pieces

Add the cooked pasta and sliced chicken to the skillet with the Alfredo sauce. Gently toss everything together until the pasta and chicken are coated with the sauce. Let the dish heat through for a few minutes, stirring occasionally

Garnish the Chicken Alfredo with chopped fresh parsley.