Measurements

• 1) 1 lb Fettuccine Pasta
• 2) 2 Chicken Breasts, boneless and skinless
• 3) 2 tbsp Butter
• 4) 2 cloves Garlic, minced
• 5) 1 cup Heavy Cream
• 6) 1 cup Parmesan Cheese, grated
• 7) Salt, to taste
• 8) Black Pepper, to taste
• 9) Fresh Parsley, chopped (for garnish)

Preparation Method

• Cook the fettuccine pasta according to the package instructions until al dente.
• Drain and set aside.
• Season the chicken breasts with salt and black pepper.
• In a large skillet over medium heat, melt 1 tbsp of butter.
• Add the chicken breasts and cook until golden brown and cooked through, about 5-7 minutes per side.
• Remove from the skillet and slice into strips.
• In the same skillet, melt the remaining 1 tbsp of butter.
• Add the minced garlic and sauté until fragrant, about 1 minute.
• Pour in the heavy cream and bring to a simmer.
• Reduce the heat to low and stir in the grated Parmesan cheese until melted and the sauce is smooth.
• Add the cooked fettuccine pasta and sliced chicken to the skillet.
• Toss to coat the pasta and chicken with the Alfredo sauce.
• Season with additional salt and black pepper to taste.
• Garnish with chopped fresh parsley before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.