Ingredients
Equipment
Method
Instructions:
- Start by bringing a large pot of salted water to a boil. Once boiling, add the 8 ounces of fettuccine pasta. Cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining the pasta and set it aside.
- While the pasta is cooking, season the 4 thinly sliced chicken breast cutlets with kosher salt, black pepper, and Italian seasoning to taste. In a skillet, melt 2 tablespoons of unsalted butter over medium heat. Once melted, add the chicken cutlets and cook for about 5-6 minutes on each side, or until fully cooked and golden brown. Remove the chicken from the skillet and let it rest while you prepare the sauce.
- In the same skillet, add 2 cloves of minced garlic and sauté for about 30 seconds until fragrant. Carefully pour in 1/4 cup of chicken stock and let it simmer for a minute. Then, add 1 cup of heavy cream and bring it to a gentle simmer. Stir in 1 cup of grated Parmesan cheese and 1/8 teaspoon of grated nutmeg, mixing until the cheese has melted and the sauce is smooth. If the sauce is too thick, add a little reserved pasta water to achieve your desired consistency.
- Add the cooked fettuccine pasta to the skillet with the Alfredo sauce. Toss the pasta gently to coat it evenly. Slice the cooked chicken and place it on top of the pasta, or mix it in if you prefer. Adjust the seasoning with more black pepper and salt if needed. Serve immediately, garnished with extra Parmesan cheese if desired.
Notes
- For a gluten-free version, use gluten-free pasta.
- Vegetarians can omit the chicken and add vegetables like broccoli.
- For a lighter sauce, substitute half-and-half for heavy cream.