For the chicken:
Thin chicken breasts
But a little butter and olive oil in a pan and cook on medium heat. Let it get nice and hot and then sprinkle a good amount of Italian seasoning, salt, and pepper into the oil and butter and then lay the chicken on top. While the first side cooks, sprinkle the same seasonings on the top side. The chicken cooks quickly since they’re thin. Flip and cook on the other side and when it’s done, cover it up and set aside to rest.
For the alfredo sauce:
Stick of butter
8oz block of cream cheese
1 1/2 cups of milk (at least 2%, but whole milk is best!)
1 1/2 cups Parmesan cheese
Melt a whole stick of butter and a whole block of cream cheese in a deep skillet, using a whisk to make sure the cream cheese melts all the way. Add salt, pepper, garlic powder (or fresh garlic if you have it) and Italian seasoning. Then whisk in milk. Mix it up good and let it get hot. Then whisk in Parmesan cheese. Get it almost to boil then reduce heat to low. It will thicken over time.
Serve both on top of your favorite noodles!