Ingredients:

  • 1 lb boneless skinless chicken breast, sliced into strips
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 8 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 2 cups heavy cream, room temperature
  • 1 1/2 cups freshly grated Parmesan cheese
  • 1/4 tsp ground nutmeg
  • 1 lb fettuccine pasta
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice

Instructions:

  1. Pat the chicken strips dry with paper towels and season with salt, pepper, and garlic powder.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer and cook for 3–5 minutes per side until golden-brown and opaque. Remove chicken from the pan and set aside.
  3. Lower skillet heat to medium. Add butter and stir constantly as it melts.
  4. Stir in minced garlic and sauté for 60 seconds until fragrant.
  5. Pour in heavy cream and bring to a gentle simmer, stirring occasionally for 3–5 minutes until slightly thickened.
  6. Lower heat to low and whisk in Parmesan cheese and nutmeg until the sauce is smooth and melted.
  7. Boil fettuccine pasta in a large pot of salted water until slightly under-done, then toss the pasta into the skillet with the Alfredo sauce until perfectly coated.
  8. Garnish with chopped parsley and a drizzle of lemon juice before serving.