Chicken Alfredo

Drizzle and rub 1 tablespoon of olive oil on the chicken breasts. Sprinkle with salt, fresh ground black pepper, and Italian seasoning.

Heat the remaining olive oil in a large skillet or a cast iron skillet over medium heat. Cook the chicken until it is golden brown on both sides and cooked through. Remove from the skillet, put it on a cutting board, cover loosely with an aluminum foil tent, and let it rest.

Melt the butter in a large skillet or saucepan over medium-low heat. Add the garlic and cook for 1 minute while stirring. Whisk in the cream, salt, fresh ground black pepper, and Italian seasoning. Simmer until slightly thickened but do not boil. Reduce the heat as low as it will go and stir in the Parmesan Cheese until melted.

Meanwhile, bring a large pot of salted water to boil. Add the fettuccini noodles and cook al dente according to the package directions. Reserve 1/2 cup of pasta water and drain well.

Add the fettuccine noodles to the Alfredo sauce. Cut the chicken into thin slices and add it to the pasta. Season with more salt and fresh ground black pepper to taste. If desired, sprinkle with freshly grated Parmesan cheese.