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:

  1. Cook pasta according to package directions in salted boiling water until al dente. Reserve about 1 cup (237ml) of pasta water before draining.
  2. Season chicken with salt, pepper, garlic powder, and Italian seasoning.
  3. 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.
  4. Melt butter in the same skillet over medium heat. Add minced garlic and sauté until fragrant (about 1 minute).
  5. Pour in heavy cream and milk. Bring to a simmer, stirring occasionally.
  6. Reduce heat to low. Simmer for 5 minutes, or until the sauce starts to thicken slightly.
  7. Season with salt, pepper, and nutmeg.
  8. Gradually add Parmesan and Pecorino Romano cheese, whisking constantly until cheese is melted and sauce is smooth.
  9. Add the cooked chicken to the Alfredo sauce. Stir to coat.
  10. 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.
  11. Serve immediately, garnished with extra Parmesan cheese and freshly cracked black pepper, if desired.