-Boneless, Skinless Chicken Breasts -Italian Seasoning -Cooking Oil -Butter -Garlic -Heavy Cream
-Parmesan -Salt -Pepper -Parsley
Season boneless, skinless chicken breasts with Italian Seasoning and salt.
Heat a large skillet over medium. Once fully preheated, add cooking oil and swirl to coat the skillet. Add the chicken breasts and cook on each side for 7-8 minutes, or until the chicken is well browned and cooked through. Remove the chicken from the pan and rest it on a clean plate.
Turn the heat down to medium-low, then add butter and minced garlic to the skillet.
Cook and stir the butter and garlic over medium-low heat for about 2 minutes, dissolving the browned bits as you stir.
Add heavy cream to the skillet and stir to combine. Turn the heat up to medium and bring the cream up to a simmer.
Meanwhile, bring a pot of water to a boil for the pasta. Once boiling, add pasta and continue to boil until the pasta is tender. Reserve ½ cup of the starchy pasta water before draining the pasta in a colander
While waiting for the pasta to boil, continue with the sauce. Once the cream is simmering, add Parmesan and continue to stir and cook until the sauce comes back up to a simmer.
When the sauce comes back up to a simmer the Parmesan will begin to melt. Continue to cook and stir until the sauce thickens slightly (3-5 minutes). Add salt and pepper to the sauce to taste.
Add the cooked and drained pasta to the alfredo sauce and toss to combine. If the sauce is too thick or too dry, add a few tablespoons of the reserved pasta water and toss to combine.
Slice the chicken breast and add it on top of the pasta, then serve. (You can garnish with chopped parsley if desired).