1-Gathering and Prepping Your Ingredients: First, bring a large pot of salted water to a boil and cook the 8 ounces of fettuccine until it’s al dente, which takes about 10 minutes. While that’s bubbling away, slice the 2 large boneless skinless chicken breasts lengthwise into thinner cutlets for even cooking.

2-Seasoning and Cooking the Chicken: Next, season the chicken with 1/2 teaspoon garlic powder, salt, and pepper, then lightly dredge it in flour. Heat 1 tablespoon olive oil and 1 tablespoon of the butter in a skillet over medium-high heat. Cook the chicken for about 5 minutes per side until it’s golden and reaches 165°F inside. Once done, set it aside to rest.

3-Making the Creamy Sauce: In the same skillet, add the remaining 2 tablespoons of butter, the 4 ounces of softened cream cheese, 1 cup heavy cream, 1/4 cup chicken broth, and the 2 large cloves of minced garlic. Stir everything together until the cream cheese melts and the mixture turns into a smooth sauce, then let it simmer for about 5 minutes to thicken up. While that’s happening, slice the cooked chicken into strips.

4-Combining and Serving: Stir in the 1 cup of freshly grated parmesan cheese and cook for another minute. If the sauce gets too thick, add a splash of the hot pasta water to loosen it, and adjust the seasoning with salt and pepper. Drain the fettuccine, toss it with the sauce, and top it with the sliced chicken. Serve right away with extra parmesan if you’re feeling fancy. For variations, check out this chocolate treat recipe for dessert ideas to pair with your meal.