Preparation Steps

• Slice each chicken breast horizontally into 2-3 thinner cutlets. Pat the cutlets dry with paper towels and season both sides generously with salt and pepper.
• Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 4-5 minutes per side, until a golden-brown crust develops and the chicken is cooked through. Remove the chicken from the skillet and set aside to rest.
• Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1 1/2 cups of the pasta water. Drain the pasta.
• In the same skillet used for the chicken, melt the butter. Add the minced garlic and cook for about 1 minute until fragrant.
• Whisk in the flour to create a smooth roux. Cook for 1-2 minutes, stirring constantly.
• Gradually pour in the half-and-half, whisking continuously to prevent lumps.
• Bring the sauce to a gentle simmer. Reduce the heat to low and let it simmer for 5-7 minutes until slightly thickened.
• Remove the skillet from the heat. Stir in the freshly grated Parmesan and Romano cheeses until melted and smooth. Season with salt and pepper to taste.
• Add the drained pasta to the skillet with the Alfredo sauce. Toss to coat, using reserved pasta water to adjust the sauce consistency.
• Add the sliced chicken back to the skillet and toss gently. Heat through for 1-2 minutes.
• Garnish with freshly chopped parsley and serve immediately.