• Season the chicken: Toss thinly sliced chicken with salt, pepper, and Italian seasoning. Set aside for 15 minutes.

Make the Chicken Alfredo Sauce

• Melt butter in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds.
• Add the seasoned chicken to the skillet, spreading it out evenly. Cook for 3 minutes, stirring occasionally, until the chicken is lightly browned.
• Reduce the heat to low. Pour in the heavy cream and stir to combine. Let the sauce simmer gently for about 5 minutes, allowing the flavors to meld and chicken to cook through.
• Stir in the grated Parmesan cheese until the sauce is smooth and creamy. Taste and adjust the seasoning with salt if needed.

Cook the Pasta

• Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, about 2 minutes less than the package instructions. Before draining, reserve 1 cup of the pasta water. Drain the pasta and set aside.

Combine Pasta and Sauce

• Add the drained fettuccine to the skillet with the Alfredo sauce. Toss gently to coat the pasta evenly. If the sauce is too thick, add some of the reserved pasta water, a little at a time, until you reach the desired consistency. Garnish with freshly chopped parsley.
• Serve the Chicken Alfredo hot with freshly cracked black pepper.