Creamy Chicken Alfredo Pasta

1.Season the chicken breasts with salt, pepper, garlic powder, onion powder, dried oregano, and dried basil.

2.In a large skillet, heat 1 tablespoon of butter over medium-high heat. Add the seasoned chicken breasts and cook until browned and cooked through, about 6-7 minutes per side. Remove the chicken from the skillet and set aside.

3.In the same skillet, add the remaining butter and minced garlic. Cook for about 1 minute until fragrant.

4.Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet.

5.Stir in the heavy cream and bring to a simmer. Add the grated Parmesan cheese and stir until the sauce is smooth and creamy.

6.Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.

7.Slice the cooked chicken into strips.

8.Add the cooked pasta and chicken strips to the skillet with the creamy sauce. Toss to coat the pasta and chicken evenly with the sauce.

9.Season with salt and pepper to taste. If the sauce is too thick, you can add a little more chicken broth to thin it out.

10.Serve the creamy chicken alfredo pasta hot, garnished with chopped fresh parsley.

11.Enjoy your delicious homemade creamy chicken alfredo pasta!