1
Cook the fettuccine in salted boiling water until al dente.
2
Reserve about ½ cup pasta water, then drain.
3
Season the chicken with salt, pepper, paprika, garlic powder, and onion powder.
4
Heat olive oil in a pan over medium heat and cook the chicken until golden and fully cooked through.
5
Remove and let it rest before slicing.
6
In the same pan, melt the butter and sauté the garlic for about 30 seconds until fragrant.
7
Pour in the heavy cream and let it gently simmer for 2–3 minutes.
8
Season the sauce with salt, black pepper, Italian seasoning, and chili flakes.
9
Stir well, then add the Parmesan cheese and mix until melted and creamy.
10
Add the cooked fettuccine and toss until fully coated in the Alfredo sauce.
11
Loosen with a splash of reserved pasta water if needed.
12
Top with sliced chicken, parsley, and extra Parmesan cheese.