In a saucepan, melt 4 tablespoons of butter over medium heat. Once melted, add 1 Tbsp of minced garlic and cook for 30 seconds until fragrant. Pour in 1½ cups of heavy cream, whisking until smooth. Bring the mixture to a simmer, then reduce the heat to low. Gradually whisk in 1½ cups of freshly grated Parmesan cheese, adding a little at a time until fully melted. Stir in ½ teaspoon garlic powder, ¼ teaspoon salt, and ¼ teaspoon black pepper. Continue stirring for 3 to 5 minutes until the Alfredo sauce is thick
In a medium mixing bowl, combine: 1 pound ground chicken, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, ½ teaspoon paprika, ½ teaspoon salt, ¼ teaspoon black pepper.
Using a spatula, spread a very thin layer of chicken over nearly the entire surface of each tortilla, leaving about a ¼-inch border around the edges.
Heat a large nonstick skillet over medium heat. Lightly coat the skillet with olive oil. Place one tortilla, chicken side down, into the hot skillet. Press with a spatula to ensure full contact with the pan. Cook for 4 to 5 minutes, or until the chicken is fully cooked. Flip the taco carefully and cook the tortilla side for another 2 to 3 minutes until golden brown and crispy. Repeat with the remaining tortillas.
Spread a generous spoonful of the warm homemade Alfredo sauce over the cooked chicken side of each taco. Sprinkle with shredded mozzarella cheese and freshly grated Parmesan cheese.
Sprinkle each taco with parsley. Fold each taco in half and serve immediately while the tortilla is crispy and the cheese is still melty.
