# What You’ll Need:
→ Pasta
01 - 14 oz fettuccine
→ Sauce
02 - 4 tbsp unsalted butter
03 - 1 cup heavy cream
04 - 1 1/4 cups freshly grated Parmesan cheese
05 - 1 garlic clove, finely minced
06 - Salt, to taste
07 - Freshly ground black pepper, to taste
08 - Pinch of freshly grated nutmeg
→ Optional Chicken
09 - 2 chicken breasts, skinless and boneless
10 - 2 tbsp olive oil
11 - Salt and pepper, to season
→ Garnish
12 - Fresh parsley, chopped
13 - Extra Parmesan cheese
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Reserve 1 cup pasta water before draining.
02 - Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sauté chicken 6-7 minutes per side until golden and cooked through. Rest 5 minutes, then slice thinly.
03 - Melt butter in a large pan over medium-low heat. Add minced garlic and sauté 30 seconds until fragrant.
04 - Pour in heavy cream and bring to a gentle simmer, stirring constantly for 2-3 minutes.
05 - Reduce heat to low. Gradually whisk in Parmesan cheese until melted and sauce is smooth. Season with salt, pepper, and nutmeg.
06 - Add drained fettuccine to sauce, tossing to coat. Add reserved pasta water a little at a time if needed for desired consistency.
07 - Plate fettuccine Alfredo. Top with sliced chicken if using, sprinkle with parsley and extra Parmesan. Serve immediately.
