Instructions
Step 1: Preheat oven to 400°F (200°C). Cut the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 30–35 minutes until soft. /n
Step 2: Cook the fettuccine according to package instructions until al dente. Drain and set aside. /n
Step 3: Season chicken with Italian seasoning, paprika, salt, and black pepper. /n
Step 4: Heat olive oil in a skillet over medium heat and cook chicken until golden and fully cooked. Remove and set aside. /n
Step 5: In the same skillet, melt butter and squeeze in the roasted garlic cloves, mashing them into the butter. /n
Step 6: Pour in heavy cream and milk, stirring well, and let simmer for 3–5 minutes. /n
Step 7: Add Parmesan cheese, garlic powder, and red pepper flakes, stirring until smooth and creamy. /n
Step 8: Add cooked fettuccine to the sauce and toss until fully coated. /n
Step 9: Slice chicken and place over the creamy pasta. /n
Step 10: Garnish with chopped parsley and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream to maintain the sauce’s creamy texture.
This dish can be frozen for up to 1 month, though it’s best enjoyed fresh for optimal flavor and texture.
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