Creamy Garlic Parmesan Chicken Fettuccine

1.Cook the fettuccine according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining. Set the drained pasta aside.

2.Season the cubed chicken evenly with salt, black pepper, and paprika.

3.Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through (internal temperature of 165°F or 74°C). Remove the chicken from the skillet and set aside.

4.Reduce the heat to medium. Add the butter to the same skillet. Once melted, 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 chicken broth. Bring the mixture to a gentle simmer, stirring occasionally. Let it simmer for 3-5 minutes until it begins to slightly thicken.

6.Reduce the heat to low. Stir in the grated Parmesan cheese, Italian seasoning, and nutmeg (if using). Continue stirring until the cheese is fully melted and the sauce is smooth. Taste and adjust seasoning with salt and pepper as needed.

7.Add the cooked chicken back into the sauce. Toss in the drained fettuccine pasta.

8.If the sauce seems too thick, add the reserved pasta water, one splash at a time, until the sauce coats the pasta beautifully.

9.Toss everything together until the pasta and chicken are thoroughly coated in the creamy sauce. Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese.