Restaurant-Style Chicken Alfredo Pasta

Ingredients

• 2 boneless, skinless chicken breasts (about 1 pound), ideally organic
• 1 teaspoon garlic powder or fresh minced garlic
• 1 teaspoon Italian seasoning (oregano, basil, thyme)
• Salt and pepper to taste
• 2 tablespoons olive oil (extra virgin)
• 12 ounces fettuccine pasta (gluten-free if needed)
• 1/2 cup unsalted butter (1 stick), cold
• 2 cups heavy cream
• 1 cup grated Parmesan cheese, freshly grated
• 1 teaspoon minced garlic (about 2-3 cloves)
• 1/4 teaspoon nutmeg (optional)
• Chopped fresh parsley (for garnish)
• Additional grated Parmesan cheese (for garnish)

Instructions

1. Season both sides of the chicken breasts with garlic powder, Italian seasoning, salt, and pepper. Heat olive oil in a skillet over medium-high heat.
2. Add chicken breasts to the skillet and cook for about 6-7 minutes on each side until cooked through. Remove from skillet and let rest.
3. In a large pot of salted water, cook fettuccine according to package instructions until al dente. Drain and reserve 1 cup of pasta water.
4. In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute.
5. Pour in heavy cream and bring to a gentle simmer, stirring regularly for about 2-3 minutes.
6. Gradually whisk in the grated Parmesan cheese until fully melted. Adjust consistency with reserved pasta water if necessary.
7. Slice cooked chicken into strips. Add fettuccine and chicken to the sauce, tossing to coat.
8. Taste and adjust seasoning with salt, pepper, and nutmeg. Cook for an additional 2 minutes.
9. Plate the pasta and garnish with chopped parsley and extra Parmesan cheese. Serve warm.

Nutrition