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Ingredients: For the Chicken: 2 boneless, skinless chicken breasts (cut into bite-sized cubes or strips) 1 tbsp olive oil 1/2 tsp salt 1/4 tsp black pepper 1/2 tsp garlic powder (optional) 1/4 tsp paprika (for color and flavor, optional) For the Pasta & Sauce: 2 cups uncooked penne pasta (or fettuccine, linguine, etc.) 3 cups whole milk (or half milk, half cream for a richer sauce) 3/4 cup heavy cream (optional for extra richness) 1 cup freshly grated Parmesan cheese (plus more for garnish) 2 tbsp butter 3 cloves garlic (minced) Salt and pepper to taste Fresh parsley (chopped, for garnish) Instructions: Step 1: Cook the Pasta In a large pot, bring water to a boil. Add salt generously. Add pasta and cook until al dente according to package directions (usually about 9–11 minutes). Drain and set aside, tossing lightly with olive oil to prevent sticking. Step 2: Cook the Chicken In a large skillet or sauté pan over medium heat, add 1 tbsp olive oil. Season the cubed chicken with salt, pepper, garlic powder, and paprika. Add the chicken to the pan and cook for 6–8 minutes, turning occasionally until golden brown and fully cooked through. Remove the chicken from the pan and set aside. Step 3: Make the Alfredo Sauce In the same pan, melt 2 tbsp of butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant—do not let it brown. Pour in milk and cream (if using). Stir gently and let it heat until just starting to bubble (do not boil). Gradually whisk in the Parmesan cheese, stirring constantly until melted and the sauce becomes smooth and creamy. Season with salt and pepper to taste. Step 4: Combine and Finish Add the cooked chicken and pasta back into the pan with the Alfredo sauce. Toss everything together gently until the pasta is well-coated and the chicken is evenly distributed. Let it simmer on low for 2–3 minutes so the flavors meld.