1. **Cook the Fettuccine:**
– Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. **Cook the Chicken:**
– In a large skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
– Add the thinly sliced chicken breasts to the skillet. Cook until golden brown and no longer pink in the center, about 5-7 minutes per side. Remove chicken from skillet and set aside.
3. **Make the Alfredo Sauce:**
– In the same skillet, pour in the heavy cream and chicken broth. Bring to a simmer over medium heat. Reduce heat and let it simmer until slightly thickened, about 5 minutes.
– Stir in the grated Parmesan cheese until melted and the sauce is smooth. Season with salt and pepper to taste.
4. **Combine and Serve:**
– Add the cooked fettuccine to the Alfredo sauce in the skillet. Toss until the pasta is well coated.
– Slice the cooked chicken and arrange it on top of the fettuccine.
– Garnish with chopped fresh parsley.
**Nutritional Information:**
– **Prep Time:** 10 minutes
– **Cooking Time:** 20 minutes
– **Total Time:** 30 minutes
– **Servings:** 4 servings
– **Calories:** 850 kcal per serving
