Cheesy Chicken, Asparagus, and Fettuccine Delight

Season both sides of the chicken breast with 1/4 teaspoon salt, 1/4 teaspoon pepper, and Italian seasoning.

Heat a medium skillet over medium-high heat and grease with cooking spray or a drizzle of your favorite cooking oil. Place chicken in the pan and cook each side for 4 to 8 minutes, until an instant-read thermometer reads 165°F. Transfer the chicken to a plate and tent with foil to keep warm.

Meanwhile, bring a medium pot of lightly salted water to a boil. Cook fettuccine according to package instructions. In the last 3 to 5 minutes of cooking time, add the chopped asparagus to the boiling water. Drain and set aside.

In a medium saucepan over medium heat, melt the butter. Add half and half, garlic powder, the remaining 1/4 teaspoon salt, the remaining 1/4 teaspoon pepper, and cayenne. Bring to a simmer and cook for 5 to 8 minutes, until the sauce is reduced and slightly thickened. Do not allow it to come to a full boil.

Stir in the 1/2 cup shredded Parmesan cheese until melted. Pour the cheese sauce over the cooked fettuccine and asparagus and toss to combine. Divide the pasta mixture evenly into two serving bowls.

Slice the cooked chicken breast and place it over the top of the pasta in each bowl. Garnish with additional Parmesan cheese, if desired, and serve immediately.