Instructions
step 1 Cook the fettuccine pasta according to package instructions until al dente, then drain and set aside.
/ n step 2 In a large skillet, heat olive oil over medium heat and sauté the minced garlic until fragrant, about 1 minute.
/ n step 3 Add the shredded chicken to the skillet and cook for 2–3 minutes until heated through.
/ n step 4 Pour in the heavy cream and milk, stirring to combine, and bring to a gentle simmer.
/ n step 5 Add butter, salt, black pepper, Italian seasoning, and red pepper flakes, stirring until the butter is melted.
/ n step 6 Gradually stir in the grated Parmesan cheese until the sauce is smooth and creamy.
/ n step 7 Add the cooked pasta to the skillet and toss until fully coated in the Alfredo sauce.
/ n step 8 Remove from heat and garnish with chopped parsley and extra Parmesan cheese before serving.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of milk or cream to restore the sauce’s creamy texture. Avoid overheating to prevent the sauce from separating.
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