Chicken Fettuccine Alfredo Pasta

Ingredients

• 12 Chicken breast(350g)
• 21 tablespoon Olive oil(13.5g)
• 32 tablespoon Oregano(4g)
• 41 tablespoon Paprika(6.8g)
• 52 tablespoon Garlic powder(18g)
• 60.5 cup Butter(110g)
• 77 Garlic cloves(21g)
• 81.67 cup Heavy cream(400g)
• 91 tablespoon All-purpose flour(8g)
• 100.5 teaspoon Salt(3g)
• 110.5 teaspoon Black pepper(1g)
• 121 tablespoon Italian seasoning(5g)
• 131.5 cup Parmesan cheese (grated)(135g)
• 14250 g Fettuccine(250g)
• 150.25 cup Pasta water(60g)
• 162 tablespoon Fresh parsley(8g)
• 172 tablespoon Extra Parmesan cheese (for garnish)(10g)

Instructions

1. 1Mix 1 tablespoon olive oil, 1 tablespoon oregano, 1 tablespoon paprika, and 1 tablespoon garlic powder. Rub onto both sides of the chicken breasts.
2. 2Heat a pan over medium heat. Cook the chicken breasts for 5–6 minutes per side until golden and cooked through. Remove chicken and set aside.
3. 3Boil fettuccine in salted water according to package instructions. Reserve some pasta water, then drain the pasta.
4. 4In the same pan, add 0.5 cup butter and let it melt with the leftover chicken juices. Add minced garlic cloves and cook for 1–2 minutes until fragrant.
5. 5Pour in 1⅔ cups heavy cream and stir. Sprinkle in 1 tablespoon flour, 0.5 teaspoon salt, 0.5 teaspoon black pepper, 1 tablespoon garlic powder, 1 tablespoon Italian seasoning, and 1 teaspoon oregano. Stir and cook until the sauce thickens.
6. 6If the sauce is too thick, add reserved pasta water gradually until you reach the desired consistency.
7. 7Slice the cooked chicken. Add the chicken and cooked fettuccine to the sauce. Toss to coat evenly.
8. 8Stir in 1.5 cups grated Parmesan cheese until creamy.
9. 9Serve the pasta garnished with fresh chopped parsley and extra Parmesan cheese.