Chicken Alfredo Pasta

Ingredients

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Method

1. 1

   Pat the chicken breasts dry with paper towels. Season both sides with Italian seasoning, garlic powder, paprika, onion powder, Cajun seasoning, salt, and black pepper.

2. 2

   Heat olive oil in a large skillet over medium heat. Add the chicken and cook for approximately 5–7 minutes per side, depending on thickness, until nicely browned and the internal temperature reaches 165°F. Remove from the skillet, allow to rest for 5 minutes, then slice into strips.

3. 3

   Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve ½ cup of pasta water before draining.

4. 4

   In a large pot over medium-low heat, melt the butter. Add the minced garlic and Italian seasoning, stirring for approximately 1 minute until fragrant. Be careful not to brown the garlic.

5. 5

   Pour in the heavy cream and stir until combined with the butter and garlic. Allow the sauce to gently simmer over medium-low heat for 3–5 minutes, stirring occasionally. Avoid bringing it to a rapid boil.

6. 6

   Reduce the heat to low. Gradually add the freshly grated Parmesan, stirring until melted and incorporated into the cream. Add black pepper and taste before adding any additional salt.

7. 7

   Add the cooked fettuccine directly into the Alfredo sauce. Gently toss until all the pasta is evenly coated. If the sauce becomes too thick, add reserved pasta water, 1–2 tablespoons at a time, until it reaches your desired consistency.

8. 8

   Arrange the sliced chicken over the creamy fettuccine. Finish with freshly grated Parmesan, chopped parsley, and freshly cracked black pepper. Serve immediately while warm.

9. 9

   Enjoy!