Creamy Chicken Fettuccine

Bring a large pot of water to a boil and add a generous pinch of salt. Cook the fettuccine according to package instructions. Drain and set aside.

In a large skillet, melt 6 tablespoons of salted butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.

Stir in the heavy cream and simmer for 5-8 minutes until slightly reduced.

Whisk in half of the grated parmesan cheese until the mixture is smooth and the cheese is melted. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.

In another skillet, melt 3 tablespoons of unsalted butter over medium-high heat. Season the chicken breasts with garlic powder, chopped parsley, and 1/2 teaspoon salt. Cook the chicken for 4-6 minutes per side, depending on thickness, until no longer pink. Remove from the heat and let rest for 5 minutes before slicing.

Toss the cooked fettuccine with the alfredo sauce and sprinkle the remaining grated parmesan cheese. If necessary, add a little pasta water to thin the sauce.

Serve the fettuccine topped with sliced chicken breast and a garnish of chopped fresh parsley.