Ingredients:

  • 2 boneless, skinless chicken breasts
  • 8 oz fettuccine pasta
  • 2 tablespoons unsalted butter
  • 1 cup heavy cream (or light cream)
  • 1 cup freshly grated Parmesan cheese (or nutritional yeast for a lighter option)
  • 2 garlic cloves, minced
  • Salt and pepper to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Fresh parsley for garnish

Instructions:

  1. Sprinkle the chicken breasts with salt, pepper, garlic powder, and onion powder for flavorful seasoning.
  2. Let them rest for about 10 minutes to allow the flavors to absorb into the meat.
  3. Warm a skillet over medium heat; drizzle in 1 tablespoon of butter.
  4. Once melted, cook the chicken breasts for 5–6 minutes on each side until golden brown and fully cooked through (internal temperature should reach 165°F).
  5. Remove the chicken from the skillet and let it rest for 5 minutes before slicing into thin strips.
  6. In a large pot, bring salted water to a boil; cook fettuccine according to package instructions until al dente.
  7. Reserve half a cup of pasta water before draining; set aside.
  8. In the same skillet used for cooking chicken, melt remaining tablespoon of butter over medium heat.
  9. Stir in minced garlic; sauté for about thirty seconds until fragrant.
  10. Stir in heavy cream; bring to simmer while stirring constantly.
  11. Slowly whisk in freshly grated Parmesan cheese until melted and incorporated into a smooth sauce.