Ingredients:

  • 1 pound (450g) fettuccine pasta
  • 1 tablespoon (15ml) olive oil
  • 1 pound (450g) boneless, skinless chicken breasts, cut into 1-inch (2.5cm) pieces
  • 1 teaspoon (5ml) Italian seasoning
  • 1/2 teaspoon (2.5ml) garlic powder
  • Salt and pepper to taste
  • 1/2 cup (1 stick/115g) unsalted butter
  • 1 cup (240ml) heavy cream
  • 1/2 cup (60g) grated Parmesan cheese, plus extra for serving
  • 1/4 teaspoon (1.25ml) ground nutmeg (optional)
  • 2 cloves garlic, minced

Instructions:

  1. Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions until al dente. Drain pasta and set aside. Reserve about 1/2 cup (120ml) of pasta water – you might need it later!
  2. Heat olive oil in a large skillet over medium-high heat. Season chicken with Italian seasoning, garlic powder, salt, and pepper. Sauté chicken until cooked through and lightly browned. Ensure internal temperature reaches 165°F (74°C). Remove chicken from skillet and set aside.
  3. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 30 seconds, until fragrant (but don't let it brown!).
  4. Pour in heavy cream and bring to a simmer. Reduce heat to low and simmer for 2-3 minutes, until slightly thickened. Gradually whisk in Parmesan cheese until smooth and melted. Add nutmeg (if using). Season with salt and pepper to taste. If the sauce is too thick, add a splash of reserved pasta water.
  5. Add cooked pasta and chicken to the Alfredo sauce. Toss to coat well.
  6. Serve immediately, garnished with extra Parmesan cheese.