Prep the chicken beforehand, if you are using thighs remove or trim as much fat off as you can. Pierce the chicken with a fork.

Place the chicken in a container or ziplock bag and pour the Italian dressing over the chicken. Coat the chicken, cover, and allow the chicken to marinate at least 25 minutes.

Over medium high heat, drizzle a little bit of olive oil in a skillet and allow the oil to get hot.

Place the chicken in the skillet & allow it to cook until it at least reaches 165°F.

Season the chicken with seasoned black pepper, garlic & herb, and onion & herb seasoning for extra flavor.

Flip the chicken throughout the cooking time, so that it gets a nice sear. (Note: you can brown the chicken stove top & finish cooking in the oven if you like)

Use a thermometer to check for doneness, then set the chicken to the side. Fully cooked chicken will reach reaches 165°F.

Bring a large pot of water to a boil over high heat, then cook the fettuccine pasta until al dente. Drain the pasta once done.

Add the butter to a saucepan or pot over medium high heat and allow the butter to melt.

Pour in the whipping cream, mozzarella & Parmesan cheese. Allow the cheese to melt and give the sauce a nice stir.

Season the sauce with the Seasoned black pepper, Onion & Herb, and Garlic & Herb for taste. Do a taste test and make any adjustments if needed.

Once the sauce is to your liking, toss in the fettuccine noodles and coat with the sauce.

Serve the chicken over the Alfredo fettuccine noodles.

Pair with garlic bread & a nice salad, enjoy!