1-Cooking the Noodles: Begin with the noodles to set the base. Bring a large pot of salted water to a boil, then add 16 ounces of dry fettuccine pasta and cook until al dente, which takes about 10 minutes. Once done, reserve 1/2 cup of the cooking water for the sauce later, drain the pasta, and set it aside to stay warm.

2-Preparing the Chicken: Next, focus on the chicken for that protein-packed element. Season 1 pound of boneless, skinless chicken breasts with 1 teaspoon Italian seasoning, 3/4 teaspoon kosher salt, and 1/4 teaspoon pepper. Heat 2 tablespoons of extra-virgin olive oil in a large nonstick skillet over medium-high heat.

When the oil is hot, add the chicken and cook undisturbed for 5-7 minutes until golden brown on the bottom. Flip it over, add 1 tablespoon of butter, and cook for another 5-7 minutes until the internal temperature hits 165°F. Let the chicken rest for 3 minutes on a cutting board, then slice it into 1/2-inch-thick pieces and keep it warm.

3-Making the Alfredo Sauce: Now for the star of the show the sauce. In the same skillet over medium-low heat, add 1/2 cup of butter and 2 cups of heavy whipping cream, whisking until the butter melts completely. Stir in 1 clove of minced garlic, 3/4 teaspoon garlic powder, 3/4 teaspoon Italian seasoning, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

Simmer gently for 3-4 minutes, whisking constantly until the sauce thickens. Add 2 cups of freshly grated Parmesan cheese and stir until it’s melted and smooth. If the sauce feels too thick, thin it out with the reserved pasta water, a few tablespoons at a time.

4-Assembling the Dish: Finally, pull it all together by removing the sauce from the heat and tossing it with the cooked fettuccine noodles right away. Serve the pasta in bowls, topped with the sliced chicken, and add optional garnishes like parsley, extra Parmesan cheese, and black pepper for a nice finish.