Classic Chicken Alfredo Pasta

Ingredients

• 1 lb Fettuccine pasta
• 1.5 lbs Chicken breast, boneless and skinless
• 2 cups Heavy cream
• 1/2 cup Unsalted butter
• 1.5 cups Parmesan cheese, freshly grated
• 3 cloves Garlic, minced
• 2 tablespoons Olive oil
• 2 tablespoons Fresh parsley, chopped(optional)
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 1 pinch Nutmeg(optional)

Instructions

1. 1

   Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente.

2. 2

   While the pasta cooks, season the chicken breasts with salt and pepper on both sides.

3. 3

   Heat olive oil in a large skillet over medium-high heat and cook chicken for 5-7 minutes per side until golden and cooked through.

4. 4

   Remove chicken from the skillet, let it rest for 5 minutes, then slice into thin strips.

5. 5

   In the same skillet, reduce heat to medium and melt the butter, then sauté the minced garlic for 1 minute until fragrant.

6. 6

   Whisk in the heavy cream and let it simmer gently for 3-5 minutes until slightly thickened.

7. 7

   Stir in the grated parmesan cheese and a pinch of nutmeg, whisking constantly until the cheese is melted and the sauce is smooth.

8. 8

   Toss the cooked pasta and sliced chicken into the sauce, garnishing with fresh parsley before serving.