Begin by bringing a large pot of salted water to a boil. Add the fettuccine noodles and cook according to package instructions until al dente. Once cooked, drain the noodles and set aside, reserving a bit of the pasta water for later.
While the pasta is cooking, season the chicken breasts with salt, black pepper, paprika, and Italian seasoning. Heat olive oil in a skillet over medium heat. Add the seasoned chicken breasts and cook for about 6-7 minutes on each side until fully cooked. Remove from skillet and let rest before slicing.
In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Then, add cream cheese, stirring until melted and combined with the butter. Gradually pour in the heavy cream, stirring continuously until smooth.
Stir in the shredded Parmesan cheese until melted and incorporated. Season with additional salt and black pepper. If the sauce is too thick, add a splash of reserved pasta water to adjust consistency.
Add the cooked fettuccine and sliced chicken to the Alfredo sauce, tossing to coat evenly. Allow to simmer for another minute to heat through.
Serve hot, garnished with freshly chopped parsley. Enjoy your creamy, delicious Chicken Alfredo!
