Marinate chicken breast in spices and barbecue sauce. Set it aside for 10 minutes.

After 20 minutes, cook marinated chicken for 6-8 minutes on a hot griddle until cooked through. Keep turning occasionally.

Slice chicken into thin strips and cover it in a foil to keep warm.

Meanwhile, cook Fettuccine pasta as directed on package. Bring a pot of water to a boil, add olive oil and add salt.

Cook pasta until al dente, stirring occasionally.

Drain the pasta water. Return pasta back to the pan and pour in olive oil. Coat it well.

Time to add Rao's Homemade Roasted Garlic Alfredo Sauce.

Generously pour alfredo sauce over boiled pasta. Toss until pasta is well coated.

Return the pan to the heat. Heat pasta on a low flame for 2-4 minutes or until warmed through. Keep stirring. Sprinkle crushed black pepper and stir to combine. Take it off the heat. Cover and let it sit for a couple of minutes.

Add freshly chopped parsley leaves.

Mix it well.

Serve hot topped with barbecued chicken and garnished with fresh parsley leaves.