Ingredients:
12 oz fettuccine pasta
2 boneless, skinless chicken breasts
2 Tbsp olive oil
Salt and pepper, to taste
1 cup heavy cream
1 cup grated Parmesan cheese
4 Tbsp unsalted butter
3 cloves garlic, minced
1/4 tsp nutmeg (optional)
Fresh parsley, chopped (for garnish)
Directions:
Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Drain and set aside.
Prepare the Chicken: While the pasta cooks, season the chicken breasts with salt and pepper on both sides. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Remove the chicken from the skillet, let it rest for a few minutes, then slice it into thin strips.
Make the Alfredo Sauce: In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream, stirring constantly until the mixture begins to simmer.
Gradually add the grated Parmesan cheese, whisking until the cheese melts and the sauce thickens. If using, stir in the nutmeg. Season the sauce with additional salt and pepper to taste.
Combine and Serve: Add the cooked fettuccine to the skillet, tossing to coat the pasta evenly with the sauce. Add the sliced chicken on top and gently mix.
Garnish with chopped parsley and serve immediately.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Servings: 4
