Creamy Chicken Alfredo Pasta

1.Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside, reserving 1/2 cup of pasta water.

2.While pasta cooks, heat olive oil in a large skillet over medium-high heat.

3.Season the chicken strips with salt and freshly ground black pepper on both sides.

4.Add the chicken strips to the skillet and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove chicken from skillet and set aside.

5.In the same skillet, reduce heat to medium and add the minced garlic. Sauté for 1 minute until fragrant, being careful not to burn.

6.Add the butter to the skillet and let it melt completely.

7.Pour in the heavy cream and whole milk, stirring to combine. Bring the mixture to a gentle simmer.

8.Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy.

9.Add the ground nutmeg if using, and season the sauce with salt and pepper to taste.

10.Return the cooked chicken strips to the skillet and stir to coat them evenly with the Alfredo sauce.

11.Add the drained pasta to the skillet, tossing gently to combine. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.

12.Cook everything together for 1-2 minutes until heated through and well combined.

13.Remove from heat and garnish with chopped fresh parsley before serving.