Instructions
Step 1: Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions. Reserve 1/2 cup pasta water, then drain and set aside. /n
Step 2: Season the chicken breasts with paprika, Italian seasoning, salt, and black pepper. /n
Step 3: Heat olive oil in a skillet over medium-high heat. Add chicken and cook until golden and fully cooked, about 5–7 minutes per side. Remove and slice. /n
Step 4: In the same skillet, add butter and minced garlic. Sauté until fragrant, about 1 minute. Return the chicken to coat in the garlic butter, then set aside. /n
Step 5: In a separate pan, melt butter over medium heat. Add heavy cream and bring to a gentle simmer. /n
Step 6: Stir in cream cheese until melted and smooth. Add mozzarella, Parmesan, and provolone cheese, stirring continuously until fully melted. /n
Step 7: Season the sauce with garlic powder, onion powder, salt, and pepper. Adjust thickness with reserved pasta water as needed. /n
Step 8: Add cooked fettuccine to the sauce and toss until well coated. /n
Step 9: Plate the pasta and top with sliced garlic butter chicken. Garnish with fresh parsley and 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 microwave with a splash of milk or cream to restore the sauce’s creamy texture. Avoid overheating to prevent the sauce from separating.
Continue on the next page