Slice and season the chicken

• Slice the chicken breast into thin pieces.
• Season generously on both sides with salt, black pepper, garlic powder, and paprika.

Cook the chicken

• Heat olive oil in a pan over medium-high heat until nice and hot.
• Add the chicken and cook until golden brown and cooked all the way through, about 4–5 minutes per side.
• Remove the chicken from the pan and let it rest.

Prep garlic and Parmesan

• While the chicken cooks, mince 4 cloves of garlic.
• Shred the Parmesan cheese.

Cook the fettuccine

• Bring a pot of salted water to a boil and cook the fettuccine until al dente, about 10–12 minutes.
• Save about 1 cup of pasta water before draining.

Start the Alfredo sauce

• In the same chicken pan over medium-low heat, melt the butter.
• Add the minced garlic and cook for 30–60 seconds until fragrant.

Add cream and Parmesan

• Pour in the heavy cream and bring it to a gentle simmer for 2–3 minutes.
• Add some black pepper.
• Turn the heat to low and gradually add the Parmesan, stirring until completely melted and smooth.

Season the sauce

• Season the Alfredo sauce with a little salt and pepper.
• Add a little garlic powder if you want even more garlic flavor.

Combine pasta and sauce

• Add the pasta directly to the sauce and toss until completely coated.
• Add a splash of pasta water if needed to loosen the sauce.
• Let everything sit for about 1–2 minutes so the sauce thickens and sticks to the pasta.

Serve

• Top with the sliced chicken, fresh parsley, and extra Parmesan.
• Serve immediately.