Chicken Alfredo Pasta

Cut the chicken breast into thin and large slices, about 8mm - 1cm thick.

Sprinkle these chicken fillets with a little salt and ground black pepper.

Heat the butter in a pan together with the olive oil.

Brown the chicken breasts on both sides over high heat.

When cooked through, turn off the heat, remove the fillets from the pan, place on a plate. You might want to cover to keep warm.

Now boil the pasta quickly, according to the instructions on the box.

At the end, reserve about 300-400ml of hot water in which the pasta cooked.

You may need it at the end, when you prepare the sauce.

Drain the remaining water and set aside for a little.

Place the pan in which you cooked the chicken breasts over heat again, together with the oil which was left.

Add in the finely chopped garlic and cook for 1 minute.

Then pour over the liquid cooking cream, mix in grated parmesan.

When it comes to a boil and it gets thicker, the Alfredo sauce is ready.

Taste and season with salt, if needed.

Add the pasta we cooked beforehand.

Mix well and, if you want creamier pasta, pour cooking liquid from the pasta little by little until you reach the desired consistency.

We like them creamy, but not with too much sauce, about the consistency you see in the picture.

Now quickly put the pasta portions onto plates, cut the chicken breasts into thin slices and arrange them on top.

Don't forget to garnish with parmesan and parsley, but only if you like it, these Alfredo pasta are fantastically good anyway.

Enjoy!