Ingredients

Method

1. 1

   Slice the chicken breasts in half lengthwise to create thinner cutlets. Season both sides with 0.5 teaspoon each of salt and pepper, and 1 teaspoon each of garlic powder and Italian seasoning.

2. 2

   In a large skillet over medium-high heat, melt 2 tablespoons of butter. Place the seasoned chicken in the skillet and sear for about 4 minutes on each side until golden brown.

3. 3

   Transfer the skillet with the seared chicken into a preheated 400°F (200°C) oven to finish cooking. Cook until the internal temperature of the chicken reaches 165°F (74°C).

4. 4

   While the chicken is cooking, bring a pot of salted water to a boil. Add the fettuccini and cook according to the package directions. Drain once cooked.

5. 5

   In a separate large pan or skillet over medium-low heat, melt 1 stick of butter.

6. 6

   Add the minced garlic to the melted butter and stir well, cooking for about 30-60 seconds until fragrant.

7. 7

   Pour in the heavy cream, stirring constantly. Add 0.5 teaspoon each of salt and pepper, and 1 teaspoon of Italian seasoning.

8. 8

   Gradually stir in the shredded Parmesan cheese. Continue stirring or whisking constantly until the cheese is fully melted and the sauce has thickened to your desired consistency.

9. 9

   Add the drained, cooked fettuccini to the Alfredo sauce. Use tongs to toss the pasta until it is completely coated in the sauce.

10. 10

    Remove the chicken from the oven and slice it. Place the sliced chicken on top of the fettuccini. Garnish with additional shredded Parmesan cheese and a sprinkle of dried parsley. The dish can be served with a side salad and garlic bread.