Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch (2.5cm) pieces
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5g) garlic powder
  • 1/2 tsp (2.5g) Italian seasoning
  • Salt and freshly ground black pepper to taste
  • 1 lb (454g) dry fettuccine pasta
  • 1/2 cup (113g / 1 stick) unsalted butter
  • 2 cloves garlic, minced
  • 1 1/2 cups (355ml) heavy cream
  • 1 cup (100g) freshly grated Parmesan cheese, plus more for serving
  • 1/4 tsp (1.25g) ground nutmeg (optional)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions:

  1. Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions until al dente. Drain, reserving about 1 cup (240ml) of pasta water.
  2. Season chicken pieces with garlic powder, Italian seasoning, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Sauté chicken until cooked through and lightly browned, about 5-7 minutes. Set aside.
  3. In the same skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about 1 minute. Be careful not to burn the garlic!
  4. Add heavy cream and bring to a simmer, stirring occasionally. Reduce heat to low and simmer for 2-3 minutes, allowing the cream to thicken slightly.
  5. Remove from heat and gradually whisk in Parmesan cheese until melted and smooth. Season with nutmeg (if using), salt, and pepper to taste.
  6. Add the cooked fettuccine and chicken to the skillet with the Alfredo sauce. Toss to coat, adding reserved pasta water, a little at a time, if needed to create a creamy consistency.
  7. Serve immediately, garnished with fresh parsley and extra Parmesan cheese. Enjoy this delicious chicken fettuccine recipe.