INGREDIENTS:
- 1½ lbs boneless, skinless chicken breasts (cut in half lengthwise)
- 8 tbsp butter (divided into 2 tbsp and 6 tbsp)
- ½ cup all-purpose flour
- ½ tsp Italian seasoning
- ½ tsp ground black pepper
- ½ tsp salt
- ½ tsp paprika
- ½ tsp onion powder
- 2 cups heavy cream
- 1½ cups parmesan cheese (grated)
- 2 cloves garlic (minced)
- 16 oz fettuccine pasta.
INSTRUCTIONS:
Boil a salted pot of water in a large pot over high heat. Add pasta, cook fettuccini according to package instructions, and drain and set aside.
Add flour, Italian seasoning, salt, paprika, and onion powder in a shallow dish. Whisk until well combined. Dredge chicken in flour mixture and set on a plate.
Heat 2 tablespoons of butter over medium-high heat in a large skillet. Add chicken, and cook for 5-6 minutes on each side or until golden brown. Remove the chicken and set aside.
Lower the heat to medium and add the remaining butter to the skillet. Then, add garlic and saute for 30 seconds. Slowly start to whisk in heavy cream when the heavy cream starts to bubble. Slowly whisk in parmesan cheese, and continue to whisk until there are no lumps.
Add cooked pasta into the sauce and toss until coated—slice chicken and place on top when serving.
