Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp olive oil (15ml)
  • 1 tsp garlic powder (5ml)
  • 1/2 tsp onion powder (2.5ml)
  • 1/4 tsp salt (1.25ml)
  • 1/4 tsp black pepper (1.25ml)
  • 6 tbsp unsalted butter (85g)
  • 4 cloves garlic, minced (approximately 2 tsp)
  • 1.5 cups heavy cream (355ml)
  • 1 cup freshly grated Parmesan cheese, plus more for serving (approximately 100g)
  • 1/4 tsp salt (1.25ml)
  • 1/4 tsp black pepper (1.25ml)
  • Pinch of nutmeg (optional)
  • 1 lb (454g) fettuccine pasta
  • 8 cups water
  • 1 tbsp salt
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions until al dente. Drain and set aside. Reserve 1 cup of pasta water!
  2. In a large skillet, heat olive oil over medium-high heat. Add chicken cubes and season with garlic powder, onion powder, salt, and pepper. Sauté until cooked through and lightly browned (internal temperature reaches 165°F). Remove from skillet and set aside.
  3. In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds). Be careful not to burn the garlic!
  4. Gradually whisk in heavy cream and bring to a simmer. Reduce heat to low and stir in Parmesan cheese until melted and smooth. Season with salt, pepper, and a pinch of nutmeg (if using).
  5. Add cooked chicken and cooked pasta to the Alfredo sauce. Toss to coat thoroughly. If the sauce is too thick, add a little reserved pasta water until it reaches your desired consistency.
  6. Serve immediately, garnished with fresh parsley and extra Parmesan cheese.