Chicken Alfredo Pasta

Bring a large pot of salted water to a boil and cook the fettuccine according to the package directions until al dente. Reserve ½ cup of the pasta water, then drain the pasta and set aside. Meanwhile, season the chicken strips with garlic powder, paprika, salt, and black pepper.

Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5–7 minutes, stirring occasionally, until golden brown and fully cooked. Transfer the chicken to a plate and keep warm.

In the same skillet, melt the remaining 3 tablespoons of butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Pour in the heavy cream and bring it to a gentle simmer. Reduce the heat to low and gradually whisk in the Parmesan cheese until the sauce becomes smooth and creamy. Stir in the Italian seasoning and season with additional salt and black pepper to taste.

Return the cooked chicken to the skillet, then add the drained pasta and toss until evenly coated in the Alfredo sauce. If needed, stir in a small amount of the reserved pasta water to reach your desired consistency. Remove from the heat, garnish with chopped parsley, and serve immediately while hot and creamy.