Chicken Alfredo Recipe

Season both sides of the chicken breasts with Italian seasoning and a pinch of salt.
Heat a large skillet over medium heat. Add the cooking oil and swirl it to coat the skillet.
Cook the chicken for about 7-8 minutes on each side until browned and cooked through.
Remove the cooked chicken from the skillet and set aside.
Lower the heat to medium-low and add the butter and minced garlic to the skillet. Cook for about two minutes until the garlic is fragrant.
Pour in the heavy cream and whisk to combine. Allow it to come to a gentle simmer.
Meanwhile, boil a pot of water and cook the fettuccine according to the package instructions until tender, about 7 minutes.
Reserve about ½ cup of the cooking water before draining the pasta.
Once the cream is simmering, whisk in the grated Parmesan until melted and sauce thickens slightly.
Add the drained fettuccine to the skillet and toss well to combine, using reserved pasta water if needed.
Slice the cooked chicken and place it atop the pasta. Garnish with chopped parsley if desired.
Serve immediately and enjoy!