Instructions
Step 1: Bring a large pot of salted water to a boil and cook the fettuccine pasta according to the package instructions. Drain and set aside.
Step 2: Season both sides of the chicken breasts with garlic powder, paprika, Italian seasoning, salt, and black pepper.
Step 3: Heat olive oil in a large skillet over medium-high heat.
Step 4: Cook the chicken breasts for 5 to 6 minutes per side until golden brown and fully cooked through.
Step 5: Remove the chicken from the skillet and let it rest for a few minutes before slicing.
Step 6: In the same skillet, melt the butter and sauté the minced garlic for about 1 minute until fragrant.
Step 7: Pour in the heavy cream and stir well.
Step 8: Add the parmesan cheese, mozzarella cheese, onion powder, and crushed red pepper flakes. Stir continuously until the sauce becomes smooth and creamy.
Step 9: Add the cooked fettuccine pasta to the sauce and toss until evenly coated.
Step 10: Arrange the sliced chicken on top of the pasta.
Step 11: 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 4 days.
Reheat gently on the stovetop or in the microwave with a splash of milk or cream to loosen the sauce.
Avoid overheating to prevent the sauce from separating.
You can freeze the chicken separately for up to 2 months, but the pasta sauce is best enjoyed fresh for the creamiest texture.
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