2 chicken breasts cut in half lengthwise

½ tsp garlic powder

Salt & pepper to taste

Flour for dredging

1 tbsp olive oil

3 tbsp butter divided

8 oz uncooked fettuccine

4 oz cream cheese (I used ½ block of Philly) softened

1 c heavy/whipping cream

¼ c chicken broth

2 large cloves garlic minced

1 c freshly grated parmesan cheese

Directions:

Prepare all the ingredients.

Place a large pot with salted water on the stove and turn the heat to high.

Add the fettuccine and cook until firm to bite. Drain and rinse with cold water to stop the cooking process.

Slice the chicken breasts into thin cuts.

Season the chicken slices with salt and pepper.

Dredge the chicken slices in flour and coated them well.

Place a deep skillet on the stove and turn the heat to medium-high.

Add butter and oil, then allow them to melt and become hot.

Add the chicken slices and cook each side for about 5 minutes or until golden brown.

Remove the chicken from the skillet onto a clean plate.

In the same skillet, add butter, cream cheese, chicken broth, garlic, and cream. Stir and cook for a few minutes over medium heat.

Slice the chicken into small cuts.

Add Parmesan cheese into the skillet and stir until well blended.

Add the drained fettuccini and chicken slices into the sauce. Toss until well coated.

Add more grated Parmesan cheese on top.

Serve and enjoy!