Ingredients

• 16 oz (450 g) dry fettuccine
  

• 1 lb (450 g) boneless, skinless chicken breasts
• 1 tsp Italian seasoning
• ¾ tsp kosher salt
• ¼ tsp black pepper
• 2 Tbsp extra-virgin olive oil
• 1 Tbsp butter

Alfredo Sauce

• ½ cup (1 stick / 113 g) butter, cut into pieces
• 2 cups (480 ml) heavy cream
• 1 garlic clove, minced
• ¾ tsp garlic powder
• ¾ tsp Italian seasoning
• ¼ tsp kosher salt
• ¼ tsp black pepper
• 2 cups (about 6 oz / 170 g) freshly grated Parmesan

Instructions

1. Cook the pasta
   Bring a large pot of well-salted water to a boil. Cook fettuccine until al dente (about 10 minutes or per package). Reserve ½ cup pasta water, then drain and set aside.  
2. Cook the chicken
   Pat chicken dry and season with Italian seasoning, salt, and pepper.
   Heat olive oil in a large nonstick skillet over medium-high until shimmering. Add chicken and cook undisturbed 5–7 minutes until deeply golden. Flip, add 1 Tbsp butter to the pan, and cook another 5–7 minutes, or until the thickest part reaches 165°F (74°C).
   Transfer to a board, rest 3 minutes, then slice into ½-inch strips. Tent with foil.  
3. Make the Alfredo sauce
   In the same skillet over medium-low heat, add the butter and cream; whisk until the butter melts. Stir in garlic, garlic powder, Italian seasoning, salt, and pepper. Keep at a gentle simmer (do not boil), whisking 3–4 minutes until slightly thickened.
   Off the heat, whisk in Parmesan until just melted and smooth. If the sauce is too thick, add reserved pasta water a few tablespoons at a time.  
4. Combine and serve
   Add the cooked fettuccine to the sauce and toss to coat. Divide among bowls and top with sliced chicken. Garnish with chopped parsley, extra Parmesan, and freshly ground black pepper.  

Tips & Variations

• Use freshly grated Parmesan for the smoothest sauce (pre-shredded can be grainy).
• Add-ins: steamed broccoli, peas, or sautéed mushrooms.
• Swap proteins: sliced grilled chicken, rotisserie chicken, or shrimp (cook separately 2–3 minutes per side).
• Pasta swaps: linguine, tagliatelle, or even penne.  

Storage & Reheating

• Refrigerate leftovers in an airtight container up to 3–4 days.
• Reheat gently over low heat with a splash of cream or milk to loosen.

Nutrition