Step 1: Prepare the Chicken

1. Season both sides of the chicken breasts with garlic powder, onion powder, salt, and pepper.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
3. Add the seasoned chicken breasts to the skillet and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). The chicken should have a golden-brown crust.
4. Once fully cooked, remove the chicken from the skillet and set it aside to rest for about 5 minutes. Then slice the chicken into strips or chunks for serving.

Step 2: Cook the Fettuccine

1. While the chicken is cooking, bring a large pot of salted water to a boil.
2. Add the fettuccine pasta to the boiling water and cook according to the package instructions, usually around 8-10 minutes for al dente.
3. Drain the pasta and set it aside, reserving ½ cup of pasta water to adjust the sauce’s consistency later if needed.

Step 3: Make the Alfredo Sauce

1. In the same skillet you used for the chicken, reduce the heat to medium and add the unsalted butter. Let it melt completely.
2. Add the minced garlic to the melted butter and sauté for about 1-2 minutes until fragrant but not browned.
3. Slowly pour in the heavy cream, stirring constantly to combine with the butter and garlic.
4. Allow the mixture to simmer gently for 3-4 minutes, stirring occasionally.
5. Gradually add the grated Parmesan cheese, stirring until the cheese has melted and the sauce is smooth and creamy.
6. Season the sauce with salt, pepper, and Italian seasoning (if using). Adjust seasoning to taste.
7. If the sauce is too thick, you can add a little reserved pasta water to reach your desired consistency.

Step 4: Combine the Pasta and Sauce

1. Add the cooked fettuccine directly into the skillet with the Alfredo sauce.
2. Toss the pasta in the sauce until it’s fully coated, allowing it to absorb some of the creamy goodness.
3. If the sauce thickens too much, stir in a small amount of pasta water to loosen it up.

Step 5: Serve with Chicken

1. Plate the Alfredo-coated fettuccine and top it with slices or chunks of the cooked chicken.
2. Garnish with freshly chopped parsley and extra Parmesan cheese, if desired.