This is my very first Italian dish that I learned how to cook from a friend years ago that I met in Texas. He was Italian and originally from New York. It has been over 20 years & it is my favorite Italian dish that I make. Now, I hardly ever measure this out and go by taste and looking at how thick my sauce is to determine how I want it. I used to only use sour cream but over the years I had tried to make a lighter alfredo sauce. Now, I use the light cream and less sour cream.
This happens to be one of my husband's (Anthony) favorite Italian dishes I make but he does not get it very often because it is so rich. :-)
Wash your chicken off and then sprinkle the parsley on both sides of chicken. Place pan on stove over medium heat and add oil, when it is hot add the chicken. Then, spinkle your garlic salt on the chicken. Cook for 3 or 4 minutes on each side till cooked through. Make sure when you flip chicken to sprinkle garlic salt on the other side as well.
Cook your Fettuccine according to directions on box. When it is al dente turn off heat and remove from burner.
In another pan, place the 1/4 cup of butter in pan over medium heat and melt it down. Then add your sour cream and light cream. Stir until it is blended with the butter. Stir this constantly and do not let it boil or burn. Keep stirring and add the cheeses. As soon as it is all melted together and very hot remove from heat and immediately pour over the Fettuccine. Do not rinse your noodles as this causes the sauce not to stick as well. ---- This should take about 7 to 9 minutes.
Drain the noodles and add the sauce immediately and then place the chicken on top.