Creamy chicken fusilli alfredo

• 230 g fusilli pasta
• 450 g chicken breast, cut into bite-sized pieces
• 30 ml unsalted butter
• 2 cloves garlic, minced
• 240 ml heavy cream
• 120 ml grated Parmesan cheese
• 2 ml salt
• 1 ml black pepper
• 2 ml dried oregano or Italian seasoning
• 15 ml fresh parsley, chopped (for garnish)

1. Bring a large pot of salted water to a boil and cook the fusilli according to package directions until al dente. Drain and set aside.
2. In a large skillet, melt the butter over medium-high heat. Add the chicken pieces and cook until browned and cooked through (about 5-7 minutes). Season with salt and pepper.
3. Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
4. Pour in the heavy cream and bring to a gentle simmer. Let it cook for 2-3 minutes to slightly thicken.
5. Reduce heat to low and stir in the Parmesan cheese until melted and the sauce is smooth. Stir in the oregano.
6. Add the cooked pasta to the skillet and toss well to coat every spiral with the creamy sauce.
7. Garnish with fresh parsley before serving.

Serve warm in a shallow bowl. Pairs excellently with a side of garlic bread or a crisp green salad to balance the richness of the cream sauce.