1
Cook fettuccine in salted boiling water until al dente. Drain and set aside.
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2
Apply the seasoning mix to the chicken and cook for about 5-6 minutes on each side, until blackened and cooked through. Remove and slice into strips.
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3
Melt butter in the skillet over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant. Stir in the heavy cream and bring to a simmer for 3-4 minutes.
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4
Slowly incorporate the Parmesan cheese, stirring until it melts and becomes smooth. Add the cooked pasta to the sauce and toss to coat.
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