Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5g) garlic powder
  • ½ tsp (2.5g) Italian seasoning
  • Salt and freshly ground black pepper to taste
  • 1 lb (454g) fettuccine pasta
  • 8 quarts (7.5 litres) water
  • 2 tbsp (30 ml) salt
  • ½ cup (1 stick, 113g) unsalted butter
  • 2 cloves garlic, minced
  • 1 ½ cups (360ml) heavy cream
  • ½ cup (60g) grated Parmesan cheese, plus more for serving
  • Salt and freshly ground black pepper to taste
  • Optional: Pinch of nutmeg

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Add the fettuccine and cook according to package directions for al dente. Reserve about 1 cup of pasta water before draining.
  2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season chicken with garlic powder, Italian seasoning, salt, and pepper. Sauté until cooked through and lightly browned, ensuring an internal temperature of 165°F (74°C). Set aside.
  3. In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
  4. Gradually whisk in heavy cream and bring to a simmer, stirring constantly. Reduce heat to low and simmer for 2-3 minutes, allowing the sauce to thicken slightly.
  5. Remove the skillet from the heat and stir in Parmesan cheese until melted and smooth. Season with salt, pepper, and a pinch of nutmeg (if using).
  6. Add the cooked pasta to the skillet with the Alfredo sauce. Toss to coat evenly, adding a little reserved pasta water if needed to achieve desired consistency.
  7. Add the cooked chicken to the pasta and sauce. Toss gently to combine. Serve immediately, garnished with extra Parmesan cheese and freshly ground black pepper. Enjoy your homemade chicken alfredo recipe!