Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch (2.5cm) cubes
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp Italian seasoning
  • Salt and freshly ground black pepper, to taste
  • 1 lb (454g) fettuccine pasta
  • 8 quarts water for boiling pasta
  • 2 tbsp salt for boiling pasta
  • 1/2 cup (113g) unsalted butter
  • 4 cloves garlic, minced
  • 2 cups (473ml) heavy cream
  • 1 cup (113g) freshly grated Parmesan cheese, plus more for serving
  • 1/4 tsp ground nutmeg
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp chopped fresh parsley, for garnish

Instructions:

  1. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Drain and set aside. Don't rinse! That starch helps the sauce cling.
  2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken cubes and season with garlic powder, Italian seasoning, salt, and pepper. Cook until the chicken is cooked through and lightly browned, about 5-7 minutes. Remove from skillet and set aside.
  3. In the same skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Be careful not to burn it!
  4. Pour in the heavy cream and bring to a simmer, stirring occasionally. Reduce the heat to low and simmer for 2-3 minutes, or until slightly thickened.
  5. Remove the skillet from the heat and stir in the Parmesan cheese and nutmeg until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
  6. Add the cooked pasta and chicken to the skillet with the Alfredo sauce. Toss to coat evenly.
  7. Serve immediately, garnished with fresh parsley and extra Parmesan cheese.