-
1
Start your water heating up (for the pasta).
-
2
While youre waiting for the water to come to a boil, place your heavy cream in a large skillet and heat over low-medium/low heat.
-
3
Let that warm for a minute while you prepare your chicken.
-
4
Start heating a grill pan or additional skillet for your chicken.
-
5
Drizzle some olive oil over your chicken breasts.
-
6
Sprinkle them liberally with garlic powder and Italian seasoning.
-
7
Flip over and sprinkle the backsides as well.
-
8
Add a touch of oil to your second skillet or grill pan and add your chicken.
-
9
Cook 5-6 minutes per side or until lightly golden brown.
-
10
Add the butter to the heated cream and whisk to incorporate.
-
11
Slowly begin adding the grated cheese to the cream and butter, whisking well before adding more.
-
12
Once all the cheese is melted, add the garlic if youre using it.
-
13
Crack in some fresh black pepper.
-
14
Keeping the heat on low, allow the cheese to melt and the sauce to thicken stirring frequently.
-
15
Do NOT boil the sauce.
-
16
Drop your noodles into the water.
-
17
Remove the chicken to a cutting board to cool while your noodles are cooking.
-
18
Allow them to cool slightly, then thinly slice the chicken.
-
19
Everything should finish about the same time.
-
20
You can either spoon the sauce on top of the noodles with the chicken on top or mix it all up in the sauce skillet, which I like to do sometimes.
