Creamy Chicken Alfredo Pasta 

Ingredients:

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound fettuccine pasta
1 cup heavy cream
1 cup grated Parmesan cheese
2 cloves garlic, minced
1/4 cup chopped fresh parsley (optional, for garnish)
Instructions:

Cook the Pasta:
In a large pot of salted boiling water, cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
Cook the Chicken:
In a large skillet, heat the olive oil over medium heat. Season the chicken pieces with salt and black pepper.
Add the chicken to the skillet and cook for about 5-7 minutes, or until the chicken is cooked through and no longer pink. Remove the chicken from the skillet and set aside.
Make the Alfredo Sauce:
In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese and continue to cook, stirring frequently, until the cheese is melted and the sauce is creamy.
Combine:
Add the cooked chicken and drained fettuccine pasta to the skillet. Toss everything together until the pasta is well coated with the Alfredo sauce. If the sauce is too thick, you can add a splash of pasta water to reach your desired consistency.
Serve:
Garnish with chopped fresh parsley, if desired. Serve immediately and enjoy your creamy chicken Alfredo pasta!