Ingredients:

  • 12 oz fettuccine
  • 2 boneless, skinless chicken breasts (about 1 lb)
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1/2 teaspoon nutmeg (optional)
  • Fresh parsley, chopped (for garnish, optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain and set aside.
  2. Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sauté chicken for 6–7 minutes per side until cooked through and golden brown. Remove from skillet, let rest, then slice.
  3. In the same skillet, melt butter over medium heat. Add minced garlic; sauté until fragrant (about 1 minute). Pour in heavy cream; whisk and bring to a gentle simmer. Stir in grated Parmesan cheese and nutmeg (if using), creating a creamy sauce.
  4. Add cooked fettuccine and sliced chicken into the skillet with the sauce. Toss to coat, adding reserved pasta water as necessary to achieve desired creaminess.
  5. Plate the Chicken Alfredo and garnish with fresh parsley, if desired.