Easy Chicken Alfredo Pasta

Pour salted water into a pot and bring it to boiling point. Cook the Pasta (1.1 lb) in it, and save half a cup from the cooking water after you are done.

Pour Olive Oil (as needed) into a large deep fry pan over medium heat. Brown the Chicken Breasts (2). Let it rest for a few minutes, then slice the chicken into chunks.

Rinse and dry the pan, then put it on medium heat. Add Butter (1 oz). Once it is melted, add Garlic (3 cloves), and stir until the garlic becomes aromatic.

Pour Kemps Heavy Whipping Cream (1 2/3 cups) into the garlic mix and stir together. Season it with Salt (to taste) and Ground Black Pepper (to taste). Reduce the heat to low, and let the mix simmer for four minutes, or until the sauce starts to thicken.

Pour in the reserved cooking water, Parmesan Cheese (1/2 cup), Fresh Parsley (to taste) and the cooked chicken. Stir the mix.

Finally, add in the cooked pasta and mix it together with the sauce. Garnish the end product with some more Fresh Parsley (to taste).