Ingredients:

8 oz (about 225g) fettuccine pasta

1 lb (about 450g) boneless, skinless chicken breasts, cut into bite-sized pieces

Salt and pepper, to taste

2 tablespoons olive oil

4 cloves garlic, minced

1 cup (240ml) heavy cream

1 cup (240ml) whole milk

1 cup (about 100g) grated Parmesan cheese

1/2 cup (about 115g) unsalted butter

Fresh parsley, chopped (for garnish)

Instructions:

Cook the fettuccine pasta according to the package instructions. Drain and set aside.

Season the chicken pieces with salt and pepper.

In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

In the same skillet, add minced garlic and sauté for about 1-2 minutes until fragrant.

Reduce the heat to medium, then add the heavy cream, whole milk, Parmesan cheese, and butter to the skillet. Stir continuously until the cheese is melted and the sauce is smooth.

Return the cooked chicken to the skillet and stir to combine with the Alfredo sauce. Let it simmer for a few minutes to allow the flavors to meld.

Add the cooked fettuccine to the skillet, tossing to coat the pasta evenly with the sauce.

Season with additional salt and pepper to taste. Garnish with chopped fresh parsley.

Serve hot, and enjoy your delicious Chicken Alfredo!

Feel free to customize the recipe by adding vegetables like broccoli or spinach for extra flavor and nutrition.