Directions

• Bring a large pot of water to a boil on the stove. Cook the fettuccine according to the package instructions. Once the pasta reaches your desired tenderness, strain and set aside.
• Season the chicken on both sides with Italian seasoning, onion powder, garlic powder, and 1 tsp of salt.
• To a large sauté pan over medium heat, add the oil. Once hot, add the chicken and cook for 4-5 minutes on each side, or until the chicken is completely cooked through. Remove the chicken and set it aside, covered with aluminum foil to keep the chicken warm.
• In the same pan you cooked the chicken in, add the minced garlic and 3 tablespoons of the chicken broth. Stir the garlic around and scrape the flavorful bits off the bottom of the pan. Add the remaining chicken broth and bring to a simmer.
• Once simmering, stir in the heavy cream and heat for a few minutes. When the heavy cream starts to simmer, stir in the Parmesan cheese. Turn the heat to low and let the Parmesan melt, stirring occasionally.
• Make the cornstarch slurry by stirring the cornstarch and water in a small bowl until smooth. Pour into the Alfredo sauce and let the sauce thicken.
• Cut the cooked chicken into bite-sized pieces and add to the sauce. Serve over the fettuccine and enjoy.