Ingredients:

  • 1 pound (450g) boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon (15ml) olive oil
  • 1/2 teaspoon (2.5ml) garlic powder
  • 1/4 teaspoon (1.25ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 1 pound (450g) fettuccine pasta
  • Water
  • 1 tablespoon (15ml) salt (for pasta water)
  • 1/2 cup (115g / 1 stick) unsalted butter
  • 2 cloves garlic, minced
  • 2 cups (475ml) heavy cream
  • 1 cup (115g) grated Parmesan cheese, freshly grated is best!
  • 1/4 teaspoon (1.25ml) salt, or to taste
  • 1/4 teaspoon (1.25ml) black pepper, or to taste
  • Pinch of nutmeg (optional, but adds a lovely warmth)
  • 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 about 1/2 cup of the pasta water.
  2. While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Season the chicken with garlic powder, salt, and pepper. Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Ensure the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside.
  3. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant, being careful not to burn it.
  4. Gradually whisk in the heavy cream. Bring to a simmer, then reduce the heat to low. Simmer for 2-3 minutes, allowing the sauce to thicken slightly.
  5. Stir in the Parmesan cheese, salt, pepper, and nutmeg (if using). Continue to stir until the cheese is melted and the sauce is smooth. If the sauce is too thick, add a little of the reserved pasta water to thin it out. Add the cooked chicken to the sauce and toss to coat.
  6. Add the cooked pasta to the skillet and toss to coat with the Alfredo sauce and chicken. Serve immediately, garnished with fresh parsley, if desired.