Step 1

Cook pasta in a large pot of salted water, according to package instructions. Once pasta is tender, reserve 1 cup of the pasta water, then drain and set aside.

Step 2

Meanwhile, pound chicken breasts to an even thickness using a rolling pin or heavy pot. Season both sides with salt, pepper, paprika and Italian seasoning.

Step 3

Heat a large skillet over medium-high heat and add in the olive oil. Cook chicken on both sides for 3 to 5 minutes, until the chicken is browned and cooked through (165 degrees F). Remove chicken from pan and place on a plate, lightly covered with foil to rest at least 5 minutes.

Step 4

To the same skillet that was used to cook the chicken, reduce heat to medium and add in the butter. Once melted, add in the minced garlic and cook until fragrant, about 30 seconds.

Step 5

Add in the cream cheese and whisk gently until cream cheese is mostly melted into the butter. The mixture will look a little clumpy, like cottage cheese (this is normal!).

Step 6

Gradually pour in the heavy cream, while whisking, until the mixture becomes smooth. Add in the parmesan cheese and stir until melted through.

Step 7

To the sauce, add in the cooked fettuccine noodles and toss to coat. If needed, use the reserved pasta sauce to add more moisture to the sauce and pasta. Season with salt and pepper.

Step 8

Slice the chicken breast into strips and serve over the noodles. Garnish with freshly chopped parsley and more freshly cracked pepper. Enjoy hot!