Ingredients:

  • 2 boneless, skinless chicken breasts (about 1 lb / 450g)
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • 8 oz (225g) fettuccine pasta
  • ½ cup (120ml) heavy cream
  • ¼ cup (60g) unsalted butter
  • 1 cup (100g) freshly grated Parmesan cheese
  • 2 cloves garlic, minced
  • ¼ teaspoon nutmeg (optional)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Boil a large pot of salted water and cook fettuccine according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
  2. Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat. Cook chicken for about 6-7 minutes on each side, or until cooked through (internal temperature of 165°F / 74°C). Remove from skillet and let rest, then slice.
  3. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in heavy cream and stir, letting it come to a gentle simmer. Gradually whisk in Parmesan cheese until melted and smooth. Optionally add nutmeg.
  4. Toss the cooked pasta into the sauce, adding reserved pasta water as needed for creaminess. Fold in sliced chicken and stir to combine.
  5. Plate the Chicken Alfredo, garnishing with chopped parsley and additional Parmesan if desired.