Italian Chicken Alfredo with Zucchini Pappardelle

Season the chicken breast with salt, pepper, and Italian seasoning. Heat olive oil in a large pan over medium-high heat. Once hot, add the chicken breast and sear on both sides until golden and cooked through, approximately 6-7 minutes per side. Remove from the pan and set aside.

Using the same pan, reduce the heat to medium. Add the minced garlic and sauté for 1 minute until fragrant. Add cream and cream cheese, stirring until the cream cheese is melted and the sauce is smooth.

Slice the green capsicum into thin strips and add it to the sauce. Let it simmer for about 3-4 minutes until slightly softened. Meanwhile, peel the zucchini into strips using a peeler to create Zucchini Pappardelle.

Grate the Parmesan cheese and add it to the pan, stirring until the cheese is melted and the sauce is creamy. If the sauce is too thick, add a splash of water to reach the desired consistency. Season with salt and pepper to taste.

Cut the cooked chicken breast into slices or bite-sized pieces and return it to the pan. Gently mix to combine with the Alfredo sauce, ensuring the chicken is heated through.

Serve the chicken and Alfredo sauce over the Zucchini Pappardelle. Garnish with freshly chopped parsley. Optionally, sprinkle additional grated Parmesan cheese on top before serving.