With simple ingredients and a quick cook time, this comforting dish is perfect for a satisfying weeknight meal or a special occasion. Serve with fresh parsley and extra Parmesan for the ultimate finishing touch!
For the Pasta
- 16 ounces fettuccine pasta
For the Chicken
- 1 pound 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
For the Alfredo Sauce
- ½ cup butter (cut into cubes)
- 2 cups heavy whipping cream
- 1 clove garlic (minced)
- ¾ tsp garlic powder
- ¾ tsp Italian seasoning
- ¼ tsp salt
- ¼ tsp black pepper
- 2 cups freshly grated Parmesan cheese
Cook the Pasta
Bring a large pot of salted water to a boil.
Add fettuccine and cook according to package directions until al dente (approximately 10 minutes).
Reserve ½ cup of the pasta water, then drain and set aside.
Prepare the Chicken
Season chicken breasts with Italian seasoning, salt, and pepper.
Heat olive oil in a large nonstick skillet over medium-high heat.
Once hot, add chicken and cook undisturbed for 5–7 minutes until golden brown.
Flip the chicken, add butter, and continue cooking for another 5–7 minutes until the internal temperature reaches 165°F.
Transfer chicken to a cutting board, let it rest for 3 minutes, then slice into ½-inch thick pieces. Cover loosely with foil.
Make the Alfredo Sauce
In the same pan, melt butter over medium-low heat.
Stir in the heavy cream and whisk until combined.
Add garlic, garlic powder, Italian seasoning, salt, and black pepper. Whisk until smooth.
Let the sauce gently simmer for 3–4 minutes, whisking constantly until it thickens slightly.
Stir in Parmesan cheese until melted and the sauce becomes smooth.
If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
Assemble the Dish
Remove the sauce from heat and toss with cooked fettuccine.
Divide among plates and top with sliced chicken.
Garnish with fresh parsley, additional Parmesan, and black pepper if desired.