Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch (2.5 cm) pieces
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup (1 stick / 113g) unsalted butter
  • 2 cloves garlic, minced
  • 1 1/2 cups heavy cream (350ml)
  • 1/2 cup grated Parmesan cheese, plus more for serving (50g)
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • Pinch of nutmeg (optional)
  • 1 lb (454g) fettuccine pasta
  • Salt for pasta water
  • Fresh parsley, chopped (Optional)

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, reserving 1 cup of pasta water.
  2. Heat olive oil in a large skillet over medium-high heat. Season chicken with garlic powder, salt, and pepper. Add the chicken to the skillet and cook until cooked through. Remove from skillet and set aside.
  3. Melt butter in the same skillet over medium heat. Add the minced garlic and cook until fragrant (about 30 seconds). Be careful not to burn the garlic!
  4. Reduce heat to low. Slowly pour in the heavy cream, stirring constantly with a whisk. Bring to a simmer, but do not boil.
  5. Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy.
  6. Season the Alfredo sauce with salt, pepper, and nutmeg (if using). Taste and adjust seasonings as needed. If the sauce is too thick, thin it with a little reserved pasta water.
  7. Add the cooked pasta and chicken to the skillet with the Alfredo sauce. Toss to coat everything evenly. Serve immediately, garnished with fresh parsley and extra Parmesan cheese, if desired.