Boil fettuccine following the directions on the box.

Cut chicken in half lengthwise (to make them thinner) and season with 1/2 tsp salt and pepper, and 1 tsp garlic powder and Italian seasoning.

In a skillet over medium high heat melt 2 TBSP of butter. Cook chicken until both sides are golden brown and cooked through. I check with an internal meat thermometer to make sure it reaches 165 degrees.

Remove chicken from the skillet. Melt 1 stick of butter over medium heat and add minced garlic stirring well. Add heavy cream, stirring constantly.

Add 1/2 tsp each of salt and pepper and 1 tsp of Italian seasoning. Add 1 1/4 cup of shredded Parmesan cheese stirring until it thickens.

Once the Alfredo is to the consistency you like add cooked fettuccine and top with sliced chicken. Stir until well combined.

Serve and top with Parmesan cheese and some dried parsley. Enjoy!