Ingredients:
- 1.5 lbs (680g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp (15ml) olive oil
- 1/2 tsp (2g) salt
- 1/4 tsp (1g) black pepper
- 1 tsp (3g) garlic powder
- 1/2 tsp (2g) Italian seasoning
- 1/2 cup (1 stick / 113g) unsalted butter
- 3 cloves garlic, minced (about 1 tbsp)
- 2 cups (473ml) heavy cream
- 1/2 cup (118ml) milk
- 1/2 tsp (2g) salt
- 1/4 tsp (1g) black pepper
- 1/4 tsp (1g) ground nutmeg
- 1 cup (100g) grated Parmesan cheese, finely grated
- 1/2 cup (50g) grated Pecorino Romano cheese, finely grated
- 1 lb (454g) fettuccine pasta (or your favourite pasta shape)
- Salt for pasta water
Instructions:
- Cook pasta according to package directions in salted boiling water until al dente. Reserve about 1 cup (237ml) of pasta water before draining.
- Season chicken with salt, pepper, garlic powder, and Italian seasoning.
- Heat olive oil in the skillet over medium-high heat. Sauté chicken until cooked through and lightly browned (internal temp 165°F/74°C). Remove chicken from skillet and set aside.
- Melt butter in the same skillet over medium heat. Add minced garlic and sauté until fragrant (about 1 minute).
- Pour in heavy cream and milk. Bring to a simmer, stirring occasionally.
- Reduce heat to low. Simmer for 5 minutes, or until the sauce starts to thicken slightly.
- Season with salt, pepper, and nutmeg.
- Gradually add Parmesan and Pecorino Romano cheese, whisking constantly until cheese is melted and sauce is smooth.
- Add the cooked chicken to the Alfredo sauce. Stir to coat.
- Add the cooked pasta to the sauce and chicken. Toss to combine, adding reserved pasta water as needed to adjust the sauce to your desired consistency.
- Serve immediately, garnished with extra Parmesan cheese and freshly cracked black pepper, if desired.