Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • Salt and freshly ground black pepper, to taste
  • 1 lb (454g) fettuccine pasta
  • 4 quarts (3.8 Liters) water
  • 1 tbsp salt
  • ½ cup (1 stick, 113g) unsalted butter
  • 2 cloves garlic, minced
  • 2 cups (473ml) heavy cream
  • 1 cup (100g) freshly grated Parmesan cheese
  • ¼ tsp freshly grated nutmeg
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp chopped fresh parsley, for garnish

Instructions:

  1. Pound chicken breasts to an even thickness. Season with olive oil, garlic powder, onion powder, oregano, basil, salt, and pepper.
  2. Cook fettuccine according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  3. Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts until cooked through and golden brown, about 5-7 minutes per side. Let rest for 5 minutes, then slice or cube.
  4. Melt butter in the same skillet over medium heat. Sauté garlic until fragrant (don't burn it!).
  5. Gradually whisk in heavy cream. Bring to a simmer (not a boil!) and reduce heat to low.
  6. Slowly whisk in Parmesan cheese until melted and smooth. Add nutmeg, salt, and pepper. If the sauce is too thick, add a splash of reserved pasta water.
  7. Add cooked pasta and sliced chicken to the skillet. Toss to coat evenly with the Alfredo sauce.
  8. Garnish with fresh parsley and extra Parmesan cheese. Serve immediately.