Make the Alfredo Sauce:
In the same skillet you used for the chicken, melt 1 tablespoon of butter over medium heat.
Add the minced garlic and sauté for about 1 minute until fragrant.
Pour in the heavy cream, and bring to a simmer.
Stir in the parmesan and mozzarella cheeses, cooking until melted and smooth.
Season with salt and pepper to taste. If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency.
Combine and Serve:
Add the cooked pasta and sliced chicken into the skillet, tossing everything together to coat evenly with the creamy Alfredo sauce.
Serve immediately, garnished with fresh parsley and extra parmesan if desired.
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