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Season the chicken breast strips generously with chicken seasoning on a cutting board. Ensure all sides are coated.

Heat 1 tablespoon of olive oil in a large skillet or pan over medium-high heat. Once hot, add the seasoned chicken strips and cook for 4-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan and set aside.

In a separate large saucepan or pot, melt 1/2 cup (1 stick) of butter over medium heat.

Add the minced garlic to the melted butter and sauté for 1 minute until fragrant, being careful not to burn it.

Pour in the heavy cream. Bring the mixture to a gentle simmer, stirring continuously with a wooden spoon. Reduce the heat to low and continue to stir until the sauce begins to thicken, about 5-7 minutes.

Remove the sauce from the heat and stir in 1/2 cup of freshly grated Parmesan cheese until fully melted and smooth. Season with salt and black pepper to taste.

Add the cooked fettuccine pasta to the Alfredo sauce. Use tongs to thoroughly mix the pasta with the sauce until it is evenly coated.

Transfer the cooked chicken pieces into the pan with the pasta and sauce.

Sprinkle the chopped fresh parsley over the pasta and chicken. Use tongs to gently mix everything together until well combined.

Serve immediately, garnished with additional grated Parmesan cheese as desired.


Season the chicken breast strips generously with chicken seasoning on a cutting board. Ensure all sides are coated.

Heat 1 tablespoon of olive oil in a large skillet or pan over medium-high heat. Once hot, add the seasoned chicken strips and cook for 4-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan and set aside.

In a separate large saucepan or pot, melt 1/2 cup (1 stick) of butter over medium heat.

Add the minced garlic to the melted butter and sauté for 1 minute until fragrant, being careful not to burn it.

Pour in the heavy cream. Bring the mixture to a gentle simmer, stirring continuously with a wooden spoon. Reduce the heat to low and continue to stir until the sauce begins to thicken, about 5-7 minutes.

Remove the sauce from the heat and stir in 1/2 cup of freshly grated Parmesan cheese until fully melted and smooth. Season with salt and black pepper to taste.

Add the cooked fettuccine pasta to the Alfredo sauce. Use tongs to thoroughly mix the pasta with the sauce until it is evenly coated.

Transfer the cooked chicken pieces into the pan with the pasta and sauce.

Sprinkle the chopped fresh parsley over the pasta and chicken. Use tongs to gently mix everything together until well combined.

Serve immediately, garnished with additional grated Parmesan cheese as desired.
