Instructions
Step 1: Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente.
Step 2: Season the chicken with salt, black pepper, and garlic powder.
Step 3: Heat olive oil in a large skillet over medium-high heat.
Step 4: Cook the chicken for 5 to 6 minutes until golden brown and fully cooked. Remove from the skillet and set aside.
Step 5: In the same skillet, melt the butter over medium heat.
Step 6: Add the minced garlic and sauté for about 1 minute until fragrant.
Step 7: Pour in the heavy cream and bring to a gentle simmer.
Step 8: Stir in the Parmesan cheese, Italian seasoning, and black pepper until the sauce becomes smooth and creamy.
Step 9: Add the cooked fettuccine to the sauce and toss until evenly coated.
Step 10: Return the cooked chicken to the skillet and mix gently.
Step 11: Garnish with fresh parsley and extra Parmesan cheese before serving.
Storage and Reheating Tips
Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat with a splash of milk or cream to loosen the sauce.
Avoid overheating to prevent the cream sauce from separating.
This pasta is best served fresh for the creamiest texture.
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