Instructions
Step 1. Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente.
Step 2. Reserve ½ cup of pasta water, then drain the pasta and set aside.
Step 3. In a bowl, combine the chicken pieces with paprika, garlic powder, onion powder, Italian seasoning, salt, and black pepper.
Step 4. Heat the olive oil in a large skillet over medium-high heat.
Step 5. Add the chicken pieces and cook for 6–8 minutes, stirring occasionally, until golden brown and fully cooked.
Step 6. Sprinkle the mozzarella and Parmesan cheese over the chicken.
Step 7. Cover the skillet for 1–2 minutes until the cheese melts, then remove from the heat.
Step 8. In a separate large skillet or saucepan, melt the butter over medium heat.
Step 9. Add the minced garlic and cook for 30 seconds until fragrant.
Step 10. Pour in the heavy cream and bring to a gentle simmer.
Step 11. Stir in the Parmesan cheese, salt, black pepper, and Italian seasoning until smooth and creamy.
Step 12. Add the cooked fettuccine to the sauce and toss until evenly coated. Add a splash of reserved pasta water if needed to loosen the sauce.
Step 13. Stir in the chopped parsley.
Step 14. Arrange the Alfredo pasta on a serving platter and place the cheesy garlic chicken bites alongside it.
Step 15. Garnish with additional Parmesan cheese and parsley before serving.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat with a splash of milk or cream to restore the sauce’s creamy texture.
Microwave in 30-second intervals, stirring between each interval until heated through.
Avoid overheating, as cream-based sauces can separate.
For best flavor and texture, enjoy fresh. The pasta and chicken can be frozen for up to 1 month, though the Alfredo sauce may change slightly in texture after thawing.
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