Step-by-Step Instructions

• Begin by boiling a large pot of water over high heat and adding a generous pinch of salt. Once the water is at a rolling boil, add 12 ounces of fettuccine pasta and cook according to package instructions until tender, usually about 10-12 minutes. Drain the pasta and set it aside.
• In a large skillet, melt 6 tablespoons of butter over medium heat. Add 1 teaspoon of minced garlic to the melted butter, stirring constantly for about 1 minute until fragrant.
• Pour in 2 cups of heavy cream and ½ cup of milk into the skillet with the sautéed garlic. Bring the mixture to a gentle simmer for about 3-4 minutes while stirring occasionally.
• Gradually whisk in 1 ½ cups of grated Parmesan cheese into the warm cream mixture. Stir for another 3-5 minutes until the cheese is fully melted and the sauce is smooth. Season with 1 teaspoon of salt and 1 teaspoon of black pepper.
• Add 2 cups of diced cooked chicken into the Alfredo sauce, stirring gently to combine. Let the chicken heat through for about 2-3 minutes.
• Carefully add the drained fettuccine pasta into the skillet with the Alfredo sauce and chicken. Toss everything together for about 2-3 minutes.
• Dish out portions of the Chicken Alfredo into warm bowls and serve immediately alongside the garlic bread. Garnish with freshly chopped parsley.