Creamy Garlic Chicken Fettuccine
Ingredients
For the chicken:
- 500 g boneless chicken breast, cut into bite-size pieces
- 1 tbsp olive oil
- 1 tbsp butter
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp Italian seasoning
- ½ tsp garlic powder
For the pasta:
- 300 g fettuccine pasta
- 1 tbsp salt for boiling water
For the creamy sauce:
- 2 tbsp butter
- 4 cloves garlic, minced
- 1½ cups heavy cream
- ¾ cup grated Parmesan cheese
- ½ tsp Italian seasoning
- ¼ tsp black pepper
- Salt, to taste
- ½ cup reserved pasta water, as needed
- 2 tbsp fresh parsley, chopped
Instructions
1. Cook the pasta:
Boil a large pot of salted water. Cook fettuccine according to the package directions until al dente. Reserve about ½ cup pasta water, then drain.
2. Cook the chicken:
Season chicken with salt, pepper, garlic powder, and Italian seasoning. Heat olive oil and butter in a large skillet over medium-high heat. Add chicken and cook for 5–7 minutes, turning occasionally, until golden brown and cooked through. Remove and set aside.
3. Make the sauce:
In the same skillet, melt 2 tablespoons butter. Add minced garlic and sauté for about 30–60 seconds until fragrant.
4. Add cream:
Pour in the heavy cream and stir. Simmer gently for 2–3 minutes—don’t let it boil vigorously.
5. Add Parmesan:
Reduce the heat to low and gradually stir in Parmesan cheese. Season with Italian seasoning, black pepper, and salt. If the sauce is too thick, add a little reserved pasta water.
6. Combine:
Add the cooked fettuccine to the sauce and toss until every strand is coated in the creamy sauce.
7. Add chicken:
Return the cooked chicken to the skillet and gently mix. Heat for another 1–2 minutes.
8. Garnish & serve:
Sprinkle generously with fresh parsley and extra Parmesan. Serve immediately while hot and creamy. 
Tip
For an extra silky Alfredo sauce, use freshly grated Parmesan and add it over low heat. Don’t overheat the sauce after adding the cheese.