Ingredients
Method
Cooking Pasta
- Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.
Preparing Chicken
- In a skillet over medium heat, add the olive oil. Season the sliced chicken breasts with salt, pepper, and lemon pepper seasoning. Cook the chicken for about 5-7 minutes on each side or until fully cooked and golden brown. Remove from the skillet and set aside.
Making Alfredo Sauce
- In the same skillet, reduce the heat to medium-low. Pour in the heavy cream and let it heat up, stirring frequently. Add the grated Parmesan cheese, whisk until fully melted and combined. Season with salt and pepper to taste.
Combining Ingredients
- Add the cooked fettuccine to the skillet and toss it in the Alfredo sauce until well coated. Stir in the sautéed chicken, mixing everything together until heated through.
Garnishing and Serving
- Serve hot, garnished with fresh parsley and an additional sprinkle of lemon pepper if desired. Enjoy your meal!
Notes
For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative. Ensure all ingredients are ready before starting as the meal cooks quickly. Avoid overcooking the fettuccine; it should be al dente.