Instructions
Step 1: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.
Step 2: Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
Step 3: While the pasta cooks, pat the chicken breasts dry.
Step 4: In a small bowl, combine paprika, garlic powder, onion powder, Italian seasoning, salt, black pepper, and grated Parmesan cheese.
Step 5: Rub the seasoning mixture evenly over both sides of the chicken breasts.
Step 6: Heat olive oil in a large skillet over medium-high heat.
Step 7: Cook the chicken for 5–6 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
Step 8: Transfer the chicken to a cutting board and let it rest for 5 minutes.
Step 9: In a large saucepan, melt the butter over medium heat.
Step 10: Add the garlic and cook for 30 seconds until fragrant.
Step 11: Pour in the heavy cream and bring to a gentle simmer.
Step 12: Stir in the Parmesan cheese, Italian seasoning, salt, and black pepper until smooth and creamy.
Step 13: Add the cooked pasta and toss until fully coated in the Alfredo sauce.
Step 14: If needed, add a splash of reserved pasta water to achieve the desired consistency.
Step 15: Stir in the chopped parsley.
Step 16: Slice the rested chicken into strips.
Step 17: Arrange the creamy Alfredo pasta on serving plates.
Step 18: Place the sliced crispy chicken over the pasta.
Step 19: Garnish with additional Parmesan cheese and fresh parsley.
Step 20: Serve immediately while hot and creamy.
Storage and Reheating Tips
Store the chicken and pasta separately in airtight containers in the refrigerator for up to 3 days.
Reheat the pasta gently over low heat with a splash of milk or cream to restore the sauce’s silky texture.
Reheat the chicken in a skillet or air fryer for a few minutes to maintain its crispy exterior.
Avoid overheating the Alfredo sauce, as it may separate.
Freeze the cooked chicken for up to 2 months if desired, but the Alfredo pasta is best enjoyed fresh.
For the best flavor and texture, consume leftovers within 2–3 days.
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