Pechuga Espaguetti Salsa Alfredo Recipe
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Season the chicken breasts with salt and black pepper. In a skillet over medium heat, melt 2 tablespoons of butter and cook the chicken until golden brown and cooked through, about 7-8 minutes per side. Remove from the skillet and let rest before slicing.
- 2
Cook the Spaghetti
In a large pot of boiling salted water, cook the spaghetti according to package instructions until al dente. Drain and set aside.
- 3
Make the Alfredo Sauce
In the same skillet used for the chicken, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream and bring to a simmer. Stir in the parmesan cheese until melted and the sauce is smooth. Season with salt and black pepper to taste.
- 4
Combine Everything
Add the cooked spaghetti to the Alfredo sauce and toss to coat. Slice the chicken and place on top of the spaghetti. Garnish with chopped parsley before serving.
