A delightful and creamy chicken Alfredo recipe with a touch of garlic and herbs, perfect for a comforting dinner.
Cut the chicken breast into bite-sized pieces.
Cutting the chicken into uniform pieces ensures even cooking.
Heat half of the butter in a skillet over medium heat and cook the chicken until golden and cooked through.
Avoid overcrowding the skillet to allow the chicken to brown nicely.
Remove the chicken from the skillet and set aside.
Keep the chicken covered to retain its warmth.
In the same skillet, melt the remaining butter and add the heavy cream, Parmesan cheese, garlic powder, and onion powder. Stir until smooth.
Stir constantly to prevent the sauce from sticking or burning.
Cook the fettuccine in a large pot of salted boiling water according to package instructions. Drain and set aside.
Reserve a cup of pasta water to adjust the sauce consistency if needed.
Combine the cooked chicken and pasta with the sauce in the skillet. Toss to coat evenly.
Mix gently to avoid breaking the pasta.
Garnish with fresh parsley and serve warm.
Serve immediately for the best flavor and texture.
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