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1
Preheat the oven to 425F.
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2
Place the rack in the middle slot.
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3
Meanwhile, wash the chicken breasts and dry with paper towels.
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4
Lightly coat the chicken breasts with the olive oil.
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5
For the Chicken Breasts: Season the chicken breasts with seasoned salt, black pepper, paprika, McCormick Montreal Chicken seasoning, garlic powder and a pinch of cayenne pepper.
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6
Bake the seasoned chicken breasts in the oven for 20 to 25 minutes.
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7
Bring a large saucepan of lightly salted water to a boil.
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8
Add the pasta and cook according to the package directions.
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9
Heat the vegetable oil in a skillet and saute the garlic for about 2 minutes.
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10
Add the chopped red bell pepper, celery, and mushrooms into the skillet.
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11
Cook for another 3 to 4 minutes or until the vegetables are slightly cooked; set aside.
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12
On a large mixing bowl, add the softened butter.
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13
Use a wooden spoon or an electric mixer set on low speed, beat until smooth.
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14
Add the cream and Pamesan cheese.
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15
Stir until well blended.
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16
Drain the pasta when ready, and IMMEDIATELY add it to the butter mixture.
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17
Using two forks, toss the fettuccine in the butter mixture to coat well.
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18
Cover when done mixing well until the chicken breasts are cooked.
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19
Remove the chicken breasts from the oven when cooked.
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20
Slice the breasts into pieces and toss it in with the pasta.
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21
Add the sauteed vegetables.
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22
Mix well.
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23
Add salt and pepper to taste.
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24
Quickly slice the basil leaves into shreds.
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25
Sprinkle over each bowl of pasta.
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26
Serve immediately.
