• Grate the Parmesan and Pecorino, if needed, until you have ½ cup of each. I use my blender.
• Fill a pasta pot ⅔ full with cold water and place it on the stove, but don't turn the heat on yet. Add a teaspoon of salt and cover the pot. (Wait to start heating the water until after you've cooked the chicken.)

Pound & Cook the Chicken

• If starting with thick chicken breasts, you'll need to slice each one into two thin cutlets. (It's like splitting a deck of cards; see the photos in the post.) Once you have thin chicken cutlets, pound them on a cutting board using a meat mallet or the bottom of a heavy pan, until they are all the same thickness. Flip them over and pound the other side. Pat the chicken dry with paper towels. Wash your hands well after handling raw meat.
• In a tiny bowl, whisk the seasonings for the chicken. Sprinkle the mixture evenly on the chicken.
  ¼ teaspoon garlic powder, ⅛ teaspoon salt, ⅛ teaspoon black pepper
• Use a 12-inch stainless steel skillet, if you have one, or a 12-inch cast iron pan. If you don't have either, use a nonstick skillet. Place the pan over medium-high heat on the stove. Add a tablespoon of olive oil. When the oil is sizzling, add the chicken in a single layer. Cook the chicken for 4 minutes on the first side, then flip it over and cook it for three minutes on the second side, just until it browns and is cooked through. Remove the chicken to a platter and loosely cover it with foil.
• Start heating the pot of water on high, covered with a lid.

Make the Alfredo Sauce

• Press the two garlic cloves (or peel and chop them finely).
• Leave any browned bits from the chicken in the pan and melt two tablespoons of butter in the same skillet over medium-high heat. Scrape the browned bits and stir them into the butter.
• Add the garlic to the melted butter, stirring a bit. Let the garlic cook for 30 seconds, being careful not to let it burn.
• Stir two cups of cream into the garlic mixture. Add ½ teaspoon of pepper and ¼ teaspoon of salt. Stir to combine.
• Let the cream come to a low boil, while stirring frequently. Lower the heat to let the sauce simmer, stirring frequently, for 8-10 minutes, or until the cream thickens. It should be thick enough to coat the back of a spoon. (After the sauce has simmered for a couple of minutes, start cooking the pasta according to the directions below.)
• When the Alfredo sauce is thick enough to coat the back of a spoon, turn off the heat and move the Alfredo pan to a cool burner. Gradually stir in the freshly grated Parmesan and Romano.
• Place the skillet over low heat and stir until the sauce is thickened further. It is done when you push your spoon along the bottom of the pan and can see the bottom of the pan. It will take a few minutes. Turn off the heat.
• The sauce will thicken even more as it sits. It's best to make the sauce and use it immediately, because Alfredo sauce doesn't reheat well.

Cook the Pasta

• Add the fettuccine to the pot of boiling water and stir to submerge the pasta. Cook the fettuccine according to the package directions until it's al dente, stirring occasionally to prevent sticking. (If using fresh or homemade pasta, it will cook in about three minutes, but regular fettuccine will take longer.) When the fettuccine is cooked, drain it in a colander in the sink.

Assemble the Chicken Alfredo

• Transfer the drained pasta into the pan of Alfredo sauce and stir to combine. Diagonally slice the cooked chicken breasts into thick strips. To serve, place some fettuccine Alfredo on a plate and top with strips of chicken. Serve immediately for the best texture.

Storing & Reheating

• Store leftovers tightly covered in the refrigerator for up to four days. Don't freeze the Alfredo. The chicken reheats well in the microwave. The leftover pasta will be dry, so add a bit of milk or olive oil to it before microwaving on low or reheating on the stove over low heat. The Alfredo sauce will separate, so it will have an oily texture.