2 boneless, skinless chicken breasts (cut into bite-sized pieces)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Salt and pepper to taste
2 tablespoons olive oil
For the Alfredo Sauce:
2 tablespoons butter
3 cloves garlic (minced)
1 cup heavy cream
1 cup whole milk
1 cup grated Parmesan cheese
Salt and pepper to taste
For the Pasta:
300 grams fettuccine pasta
Water (for boiling pasta)
Salt (for boiling pasta)
Optional Garnish:
Fresh parsley (chopped)
Extra grated Parmesan cheese
Instructions:
Prepare the Chicken:
In a bowl, mix the chicken pieces with garlic powder, onion powder, paprika, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat.
Add the seasoned chicken pieces and cook until they are golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Cook the Pasta:
In a large pot, bring salted water to a boil.
Add the fettuccine pasta and cook according to the package instructions until al dente. Drain and set aside.
Prepare the Alfredo Sauce:
In the same skillet used for the chicken, melt the butter over medium heat.