Ingredients

• 1 lb CHICKEN BREAST
• 2 eggs
• 8 oz SPAGHETTI
• 1 cup heavy cream
• 4 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Directions

1. Cook the spaghetti according to the package instructions. Drain and set aside.
2. In a bowl, beat the eggs until well mixed. Season the chicken breast with salt and pepper, then dip each piece into the beaten eggs.
3. Heat a large skillet over medium heat and add some oil. Cook the chicken for about 5-6 minutes per side, or until cooked through. Remove from the skillet and set aside.
4. In the same skillet, add minced garlic and cook for about a minute until fragrant.
5. Add heavy cream to the skillet and simmer for about 5 minutes, stirring occasionally.
6. Add grated Parmesan cheese to the skillet, stirring continuously until melted and well combined.
7. Slice the cooked chicken breast into thin strips. Add the chicken and cooked spaghetti to the skillet with the Alfredo sauce. Toss everything together until well coated with sauce.
8. Cook for an additional 2-3 minutes, or until everything is heated through.
9. Season with additional salt and pepper if needed.
10. (Optional) Garnish with chopped parsley or grated Parmesan cheese before serving.