Recipe that brings out a savoriness not seen in most chicken alfredos, and that's where the chicken teriyaki alfredo comes in.
Mix spices together and coat the chicken with the mixture
Cook the chicken in a hot pan for that sear until the chicken on the edges stars turning white, usually about 2-3 minutes
Flip the chicken breast and sear the other side for another 2-3 minutes
Let the chicken rest on a plate while we prepare the sauce and pasta
Melt butter in a saucepan
Sauté garlic and onion until translucent in the butter
Pour in the heavy cream and Kikkoman's Teriyaki sauce
Mix in the red pepper flakes, paprika, cheese, and salt/pepper
Whisk sauce on medium/medium-low heat
While sauce is lightly simmering, we can cook the pasta
Bring enough water to a boil that covers the pasta completely
Lightly salt the water to season the pasta
Cook the pasta until al dente, which you will know when the pasta is soft, but has a slight bite to it
Toss the sauce with the fettuccini and chicken
Mix in the parsley right at the end, then serve and enjoy!