Easy Chicken Alfredo

Ingredients

• 12 oz fettuccine pasta
• 2 tbsp olive oil
• 2 tbsp butter
• 2 chicken breasts, or 2 cans of canned chicken (You don’t need to cook the canned chicken, just drain and rinse it thouroughly)
• 3 cloves garlic, minced
• salt and pepper to taste
• 2 cups heavy cream
• 3/4 cup grated parmesan cheese, divided

Serving – optional

• fresh parsley, chopped
• red pepper flakes

Instructions 

1. Cook pasta in a large pot of water according to package directions until al dente. Drain and toss with a small amount of olive oil to prevent sticking.
2. Place a large skillet over medium-high heat. Add olive oil and butter followed by sliced chicken breasts.
3. Sauté for 2-3 minutes until the chicken is no longer pink and starting to turn golden brown.
4. Add the minced garlic and season with salt and pepper. Sauté for 30 seconds more until fragrant.
5. Add cream to the pan and reduce heat to medium-low. 
6. Cook several minutes until the sauce is bubbling and thickening, stirring from time to time.
7. Once thickened, add 1/2 cup parmesan to the pan and stir until combined. Remove from heat.
8. Add cooked pasta to the chicken mixture, tossing several times to combine.
9. Place pasta on serving plates. Sprinkle remaining parmesan on top and garnish with optional parsley. Enjoy!