Pasta with Chicken Alfredo Creamy Garlic Parmesan Chicken Alfredo Pasta Ingredients: 12 oz fettuccine pasta 2 tablespoons butter 2 cloves garlic, minced 1 lb boneless, skinless chicken breasts, sliced Salt and pepper to taste 1 cup heavy cream 1 cup grated Parmesan cheese 1/2 cup whole milk 2 tablespoons olive oil Fresh parsley, chopped (for garnish) Directions: Cook the fettuccine according to package instructions until al dente. Drain and set aside. Season the chicken slices with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook the chicken until golden brown and cooked through, about 6-8 minutes. Remove from skillet and set aside. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and milk, stirring to combine. Bring to a gentle simmer. Gradually whisk in Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste. Add cooked chicken and pasta into the sauce, tossing to coat evenly. Heat through for 2-3 minutes. Garnish with fresh parsley and serve immediately. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 650 kcal per serving | Servings: 4 servings #chickenalfredo #creamyalfredo #pastarecipes #italianfood #comfortfood #chickenpasta #homemademeals #garlicparmesan #quickdinner #easyrecipes #italianclassic #fettuccinealfredo #weeknightdinner #familymeals #cheesysauce #pastalover #foodie #parmesancheese #comfortdinner #chickendinner Craving creamy comfort? This Chicken Alfredo Pasta is packed with tender chicken and rich Parmesan sauce — perfect for any night of the week! 🍝🧄🧀

Chicken Marsala Classic Italian Chicken Marsala with Mushroom Wine Sauce Ingredients: 4 boneless, skinless chicken breasts Salt and freshly ground black pepper, to taste 1/2 cup all-purpose flour, for dredging 3 tablespoons olive oil 4 tablespoons unsalted butter, divided 8 oz cremini or button mushrooms, sliced 3/4 cup Marsala wine 1/2 cup chicken broth 2 cloves garlic, minced 2 tablespoons fresh parsley, chopped Directions: Place chicken breasts between two sheets of plastic wrap and gently pound to an even thickness (about 1/2 inch). Season both sides with salt and pepper. Dredge the chicken lightly in flour, shaking off any excess. In a large skillet, heat olive oil and 2 tablespoons butter over medium-high heat. Add the chicken and cook for 4-5 minutes per side until golden brown and cooked through. Remove chicken and set aside. In the same skillet, add the remaining 2 tablespoons butter. Add the mushrooms and sauté until browned and tender, about 5-6 minutes. Add the garlic and cook for 30 seconds until fragrant. Pour in the Marsala wine and chicken broth, scraping up any browned bits from the bottom of the pan. Simmer until the sauce reduces by half, about 8-10 minutes. Return the chicken to the skillet and coat with the sauce. Cook for an additional 2 minutes to warm through. Garnish with chopped parsley before serving. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 380 kcal per serving | Servings: 4 servings #chickenmarsala #italianrecipes #chickenrecipes #marsalawine #comfortfood #italianfood #homemademeals #easyrecipes #mushroomsauce #weeknightdinner #classicdishes #foodie #italianflavors #quickmeals #dinnerideas #familymeals #italianclassics #winepairing #homecooking #saucychicken 🍷🍄 Bring a taste of Italy to your table with this classic Chicken Marsala — tender chicken breasts simmered in a rich mushroom and Marsala wine sauce. Perfect for date night or cozy dinners! 🍽️