Instructions
Step 1 Cook the fettuccine pasta according to package instructions until al dente, then drain and set aside /n
Step 2 Season the chicken with salt, pepper, paprika, and Italian seasoning /n
Step 3 Heat olive oil in a skillet over medium-high heat and cook the chicken until golden brown and fully cooked, then remove and set aside /n
Step 4 In the same skillet, melt butter and sauté garlic until fragrant /n
Step 5 Pour in chicken broth and heavy cream, stirring to combine /n
Step 6 Add Parmesan cheese and cook until the sauce thickens and becomes smooth /n
Step 7 Add the cooked fettuccine and toss until well coated in the Alfredo sauce /n
Step 8 Return the chicken to the skillet and mix gently /n
Step 9 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 in the microwave with a splash of milk or cream to maintain the sauce’s smooth texture. Avoid overheating to prevent the sauce from separating.
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