1. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until just al dente. Before draining, scoop out about 1 cup of the starchy pasta water and set aside, then drain the pasta and keep it warm.

2. While the pasta cooks, pat the chicken breasts dry with paper towels. Season both sides with Italian seasoning, garlic powder, salt, and black pepper.

3. Heat the olive oil in a large deep skillet over medium high heat. Add the seasoned chicken breasts and cook for 5 to 6 minutes per side, or until golden brown and cooked through in the center. Transfer the chicken to a cutting board to rest for a few minutes, then slice it into strips.

4. Reduce the skillet heat to medium and add the butter. Once melted, stir in the minced garlic and cook for 30 seconds until fragrant, stirring constantly so it doesn’t brown.

5. Pour the heavy cream into the skillet, scraping up any browned bits from the bottom of the pan. Bring the cream to a gentle simmer and cook for 3 to 4 minutes, stirring often, until slightly thickened.

6. Turn the heat to low and add the grated Parmesan cheese in small handfuls, stirring constantly until the cheese is completely melted and the sauce is smooth and creamy. If the sauce becomes too thick, whisk in a splash of the reserved pasta water to loosen it.

7. Taste the sauce and adjust the seasoning with extra salt and pepper as needed. Stir in the fresh lemon juice if using, to brighten the richness.

8. Add the cooked fettuccine to the skillet with the Alfredo sauce and toss gently with tongs until every strand is well coated, adding more reserved pasta water as needed for a silky, pourable consistency.

9. Arrange the sliced chicken over the top of the pasta, spooning a little extra sauce over the chicken. Sprinkle with chopped fresh parsley and additional Parmesan if desired.

10. Serve the Chicken Alfredo immediately while hot and creamy, with your favorite salad or garlic bread on the side.