Fried Chicken Fettuccine Alfredo

Season chicken breasts on both sides with black pepper, seasoned salt, garlic powder, and smoked paprika.

Place the seasoned chicken in a large resealable bag and pour the buttermilk over it. Seal the bag, massage to coat the chicken, and let it marinate for at least 30 minutes.

Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente.

While the pasta is cooking, begin the alfredo sauce. In a large skillet over medium heat, melt the butter.

Pour in the heavy cream and bring to a gentle simmer.

Add the minced garlic, Italian seasoning, salt, and pepper to the sauce. Stir to combine.

Gradually stir in the shredded Parmesan cheese until it's completely melted and the sauce is smooth.

Before draining the pasta, reserve about 1/2 cup of the starchy pasta water. Add a splash of pasta water to the sauce to reach your desired consistency.

Drain the pasta and add it to the skillet with the alfredo sauce. Toss well to coat.

In a shallow dish, combine the flour with the dredge seasonings: black pepper, seasoned salt, garlic powder, and smoked paprika.

Heat the cooking oil in a separate large skillet over medium-high heat.

Remove the chicken from the buttermilk marinade, allowing any excess to drip off, and dredge it thoroughly in the seasoned flour mixture.

Carefully place the coated chicken into the hot oil and fry for 4-6 minutes per side, until golden brown, crispy, and cooked through.

Remove the fried chicken from the skillet and let it rest on a wire rack for a few minutes before slicing.

Serve the sliced fried chicken over the fettuccine alfredo. Enjoy!