Instructions
Step 1: Season the chicken breasts with salt, pepper, paprika, and Italian seasoning./n
Step 2: Heat olive oil in a skillet over medium heat and cook the chicken for 5–7 minutes per side until golden and fully cooked. Remove and set aside./n
Step 3: Cook the fettuccine pasta according to package instructions, then drain and set aside./n
Step 4: In the same skillet, melt butter and sauté minced garlic until fragrant./n
Step 5: Pour in the heavy cream and milk, stirring continuously over medium-low heat./n
Step 6: Add Parmesan cheese, garlic powder, dried parsley, and nutmeg, stirring until the sauce becomes smooth and thick.
Step 7: Add the cooked pasta to the sauce and toss until fully coated./n
Step 8: Slice the cooked chicken and place it on top of the pasta./n
Step 9: Garnish with fresh parsley and extra Parmesan if desired, then serve warm.
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 maintain the sauce’s consistency.
Avoid overheating to prevent the sauce from separating.
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