Creamy Chicken Alfredo Pasta

1Cook the fettuccine pasta (8 oz) according to package instructions until al dente. Drain and set aside.

2Season the chicken breasts (2) with salt, pepper, garlic powder (½ tsp), onion powder (½ tsp), dried oregano (½ tsp), and dried basil (½ tsp).

3In a large skillet, heat olive oil (2 tbsp) over medium-high heat. Add the seasoned chicken breasts (2) and cook until browned and cooked through, about 6-7 minutes per side. Remove the chicken from the skillet and set aside.

4In the same skillet, add minced garlic (2 cloves) and sauté for about 1 minute until fragrant.

5Pour in the chicken broth (½ cup) and scrape up any browned bits from the bottom of the skillet.

6Stir in the heavy cream (1 cup) and bring to a simmer. Add the grated Parmesan cheese (1 cup) and stir until the cheese is melted and the sauce is smooth and creamy.

7Slice the cooked chicken breasts (2) into strips and return them to the skillet. Simmer for an additional 2-3 minutes to heat the chicken through.

8Add the cooked fettuccine pasta (8 oz) to the skillet and toss to coat the pasta in the creamy sauce. Season with salt and pepper to taste.

9Serve the creamy chicken Alfredo pasta hot, garnished with chopped fresh parsley.

10Enjoy your delicious creamy chicken Alfredo pasta!