Homemade Chicken Alfredo

Slice the chicken breasts in half horizontally to create 4 thinner cutlets.

In a large skillet over medium-high heat, melt 2 tablespoons of butter.

Place the chicken cutlets in the skillet and season generously with salt, pepper, garlic powder, and Italian seasoning.

Cook for about 4 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside.

While the chicken is cooking, bring a large pot of salted water to a boil and cook the fettuccine according to package directions.

To make the sauce, melt the stick of butter in a large skillet (a cast iron works well) over medium-low heat.

Add the minced garlic and cook for about 30 seconds until fragrant.

Pour in the heavy cream, followed by the grated Parmesan cheese and a pinch of salt and pepper.

Whisk continuously until the cheese is melted and the sauce has thickened.

Drain the cooked pasta and add it to the skillet with the alfredo sauce. Toss until the pasta is fully coated.

Slice the cooked chicken. Place the sliced chicken on top of the pasta.

Garnish with additional Parmesan cheese and fresh parsley before serving.