Instructions
Step 1 Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions. Drain and set aside./n
Step 2 Season the chicken with salt, black pepper, garlic powder, and paprika./n
Step 3 In a bowl, mix Parmesan cheese and breadcrumbs, then coat the chicken evenly./n
Step 4 Heat olive oil in a skillet over medium heat and cook the chicken until golden and cooked through, about 4–5 minutes per side./n
Step 5 Add butter and minced garlic to the skillet and spoon the garlic butter over the chicken for 1–2 minutes, then remove and set aside./n
Step 6 In a saucepan, melt butter over medium heat and whisk in flour, cooking for 1–2 minutes./n
Step 7 Gradually whisk in milk and heavy cream, stirring until the sauce thickens./n
Step 8 Add Parmesan cheese and Italian seasoning, stirring until smooth and creamy./n
Step 9 Season with salt and black pepper, then toss with the cooked fettuccine./n
Step 10 Serve the creamy pasta with sliced garlic Parmesan chicken on top and garnish with chopped parsley.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or cream to maintain the sauce’s texture. Reheat chicken separately if possible to keep it crispy.
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