The best homemade chicken Alfredo 

2 boneless, skinless chicken breasts (about 1 lb), sliced thin
• 2 tbsp olive oil (or butter)
• Salt & black pepper, to taste
• 3 cloves garlic, minced
• 2 cups heavy cream
• 1 cup freshly grated Parmesan cheese (plus extra for topping)
• 2 tbsp unsalted butter
• 12 oz fettuccine (or your favorite pasta)
• Fresh parsley, chopped (for garnish)

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🍳 Instructions
1. Cook pasta
• Boil pasta in salted water according to package directions. Drain and set aside (reserve about ½ cup pasta water).
2. Cook chicken
• Season chicken with salt and pepper.
• Heat olive oil (or butter) in a large skillet over medium heat.
• Cook chicken until golden brown and cooked through (about 4–5 minutes per side). Remove and slice into strips.
3. Make Alfredo sauce
• In the same skillet, melt 2 tbsp butter.
• Add garlic and sauté for 30 seconds until fragrant.
• Pour in heavy cream, stirring constantly. Bring to a gentle simmer.
• Add Parmesan cheese and stir until sauce is smooth and slightly thickened (about 3–5 minutes). If too thick, add a splash of reserved pasta water.
4. Combine
• Add cooked pasta into the sauce, tossing to coat.
• Top with sliced chicken.
5. Serve
• Garnish with fresh parsley and extra Parmesan.
• Serve warm with garlic bread or a side salad.