In a large saucepan, cook fettuccine pasta according to package directions and then drain.
Meanwhile, heat the olive oil over medium-high heat. Add the chicken breasts to the skillet. Cook each side, about 3-5 minutes — salt and pepper, to taste. Transfer cooked chicken to a plate. When cooled, slice into thin strips.
Next, saute the butter and garlic in a medium saucepan on medium heat. Cook the garlic and butter mixture for 1 minute, stirring occasionally.
Add the flour to the saucepan, stir to combine. Slowly pour in the milk and heavy cream while whisking. Add the Parmesan and Romano cheeses. Stir until melted, then allow the sauce to come to a simmer. Remove from heat.
Pour the sauce over the fettuccine pasta in the large saucepan. The starches from the pasta will help thicken the sauce. Serve the sliced chicken over the fettuccine Alfredo. Garnish with fresh parsley. Enjoy!
Did you forget to buy heavy cream? Don't worry -- we've got you covered. Find out the best substitutes for heavy cream.
When it comes to Alfredo sauce, fettuccine pasta is not the only option. Branch out and explore the most popular types of pasta.