Instructions:

Place a large pot of water on the stove over high heat so it can come to a boil.

Butterfly two chicken breasts to make them thinner by cutting them in half.

Season the chicken with a little bit of salt, pepper, garlic powder, and smoked paprika on both sides.

Get your skillet over medium high heat with 2 TBSP of butter and quickly sear the chicken on both sides. This won’t fully cook the chicken.

Remove the chicken from heat and brush some Garlic Parmesan Sauce on top of each piece of chicken.

Place the Chicken in the air fryer at 400 degrees for about 10 minutes or until it reaches an internal temp of 165 degrees. *You can also use the oven for the same time and temp.

Next, add the fettuccine to the pot of boiling water and cook until al dente while you are building the sauce.

For the sauce, in the same skillet you seared the chicken in over medium heat add in 2 Tablespoons of minced garlic. When that becomes fragrant and starts to turn golden brown add in the heavy cream, stirring constantly.

Next, you’re going to add in the stick of butter and continue stirring as it melts. Season the sauce with 1/2 tsp each of salt and pepper and 1 tsp of Italian seasoning.Add in 1 1/4 cup of shredded Parmesan cheese and keep on stirring until it thickens.

Once the Alfredo is to the consistency you like pour in the cooked fettuccine and stir that all together. Remove the Garlic Parmesan Chicken from the air fryer and place that over the top of the pasta. Top the chicken and pasta with a little bit more Parmesan and some dried or fresh parsley.

Serve and enjoy!