Garlic Parmesan Chicken Fettuccine

Cook the fettuccine according to the package instructions until al dente. Drain and set aside, reserving ½ cup of the pasta water. Season the chicken with paprika, Italian seasoning, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 5–6 minutes, stirring occasionally, until golden brown and fully cooked. Remove and set aside. In the same skillet, melt the butter and sauté the minced garlic for 30–60 seconds until fragrant. Pour in the heavy cream and bring to a gentle simmer. Cook for 2–3 minutes. Stir in the Parmesan cheese until completely melted and the sauce is smooth and creamy. Add the cooked fettuccine to the skillet and toss until well coated. Add a little reserved pasta water if needed to thin the sauce. Return the chicken to the skillet and toss everything together for 1–2 minutes until heated through. Garnish with fresh parsley and extra Parmesan cheese before serving.