Step 1- Prepare the Chicken: Slice the chicken breasts lengthwise to create thinner cutlets, making them cook faster and more evenly. Season both sides with Italian seasoning, garlic powder, salt, and black pepper.

Step 2- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the seasoned chicken and cook for 4-5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C). Transfer the cooked chicken to a plate and set aside.

Step 3- Boil the Pasta: While the chicken is cooking, bring a large pot of salted water to a boil. Add the fettuccine or linguine and cook according to package instructions until al dente (typically 8-10 minutes). Drain the pasta, reserving ½ cup of the starchy cooking water.

Step 4- Make the Alfredo Sauce: In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream, Italian seasoning, salt, and black pepper. Bring the mixture to a gentle simmer, stirring occasionally, and cook for 3-4 minutes until slightly thickened.

Step 5- Finish the Sauce: Remove the skillet from the heat and stir in the freshly grated Parmesan cheese until fully melted and the sauce is smooth and creamy. If the sauce seems too thick, add a splash of the reserved pasta cooking water to loosen it.

Step 6- Combine and Serve: Slice the cooked chicken into strips or bite-sized pieces. Add the drained pasta to the Alfredo sauce and toss gently to coat. Arrange the pasta on serving plates or a large platter, top with the sliced chicken, and garnish with chopped fresh parsley, if desired. Serve hot and enjoy!