Ingredients:


**For the Chicken:**

- 2 boneless, skinless chicken breasts

- 1 teaspoon Italian seasoning

- 1 teaspoon garlic powder

- Salt and pepper to taste

- 2 tablespoons olive oil or butter


**For the Alfredo Sauce:

- 4 tablespoons unsalted butter

- 4 cloves garlic, minced

- 1½ cups heavy cream

- 1 cup freshly grated Parmesan cheese (plus extra for garnish)

- ½ cup grated Pecorino Romano cheese (optional for extra flavor)

- Salt and pepper to taste

- 1/4 teaspoon freshly grated nutmeg (optional for depth)

- Fresh parsley or basil, chopped (for garnish)


**For the Pasta:

- 12 ounces fettuccine pasta (or your preferred pasta)

- Salt for the pasta water


#### Instructions:


1. **Prepare the Chicken:**

   - Pat the chicken breasts dry with paper towels.

   - Season both sides of the chicken with Italian seasoning, garlic powder, salt, and pepper.

   - In a large skillet, heat the olive oil or butter over medium-high heat.

   - Once the oil is hot, add the chicken breasts to the skillet. Cook for 5-7 minutes on each side until golden brown and fully cooked through (internal temperature should reach 165°F/75°C).

   - Remove the chicken from the skillet, let it rest for a few minutes, then slice it into thin strips. Set aside.


2. **Cook the Pasta:

   - While the chicken is cooking, bring a large pot of salted water to a boil.

   - Add the fettuccine pasta and cook according to the package instructions until al dente (usually about 8-10 minutes).

   - Drain the pasta, reserving about 1/2 cup of the pasta water, and set it aside.


3. **Make the Alfredo Sauce:

   - In the same skillet used for the chicken, melt the butter over medium heat.

   - Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it burn.

   - Pour in the heavy cream and bring it to a gentle simmer, stirring constantly.

   - Gradually whisk in the Parmesan cheese and Pecorino Romano (if using) until the cheese is fully melted and the sauce is smooth.

   - Season the sauce with salt, pepper, and a pinch of nutmeg if desired.

   - If the sauce is too thick, add a splash of the reserved pasta water to reach your preferred consistency.


4. **Combine and Serve:

   - Add the cooked pasta to the Alfredo sauce, tossing to coat the pasta evenly.

   - Gently fold in the sliced chicken.

   - Continue to cook for 1-2 minutes, allowing the pasta to absorb the flavors of the sauce.

   - Taste and adjust seasoning if necessary.


5. **Garnish and Serve:

   - Transfer the creamy chicken Alfredo to serving plates.

   - Garnish with extra grated Parmesan cheese and fresh parsley or basil.

   - Serve immediately and enjoy the mind-blowing flavors!


#### Tips:

- For added richness, you can mix in a dollop of cream cheese or a splash of white wine to the sauce.

- If you prefer a lighter version, substitute half of the heavy cream with whole milk.

- This dish pairs beautifully with garlic bread and a fresh green salad.


Enjoy your irresistibly creamy Chicken Alfredo that’s sure to be a hit!


Nutrition Facts (Per Serving)

  • Calories: 850-950 kcal
  • Total Fat: 55g
    • Saturated Fat: 30g
    • Trans Fat: 0g
  • Cholesterol: 220mg
  • Sodium: 750mg
  • Total Carbohydrates: 55g
    • Dietary Fiber: 3g
    • Sugars: 3g
  • Protein: 40