Classic Creamy Chicken Alfredo Pasta

1.Prepare the Chicken: Slice the chicken breasts horizontally to create four thinner cutlets. In a small bowl, mix the salt, pepper, and garlic powder. Rub this mixture evenly over both sides of the chicken cutlets.

2.Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 4 to 6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F or 74°C). Remove the chicken from the skillet, let it rest for 5 minutes, then slice thinly against the grain.

3.Cook the Pasta: While the chicken rests, bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining the pasta.

4.Make the Alfredo Sauce: In the same skillet used for the chicken (do not wipe clean), reduce the heat to medium-low. Add the butter and let it melt. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

5.Pour in the heavy cream and bring the mixture to a gentle simmer, stirring occasionally. Let it simmer for 3 to 5 minutes until it slightly thickens.

6.Remove the skillet from the heat. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Stir in the salt, pepper, and optional nutmeg. If the sauce is too thick, whisk in a few tablespoons of the reserved pasta water until the desired consistency is reached.

7.Combine and Serve: Add the drained fettuccine directly into the skillet with the Alfredo sauce and toss gently to coat every strand evenly. If needed, add a splash more pasta water to loosen the sauce.

8.Divide the pasta among serving bowls. Top each serving generously with the sliced grilled chicken. Garnish with freshly chopped parsley and an extra sprinkle of grated Parmesan cheese.