Ingredients:

  • 1.5 lb chicken breast, sliced into thin cutlets
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ cup unsalted butter
  • 2 cups heavy cream
  • 1 ½ cups freshly grated Parmesan cheese
  • 3 cloves garlic, minced
  • ¼ tsp ground nutmeg
  • 1 lb fettuccine pasta
  • ½ cup reserved pasta water

Instructions:

  1. Pat the chicken cutlets dry and season with salt, pepper, and garlic powder.
  2. Heat olive oil in the skillet over medium-high heat. Sear the chicken for 3-5 minutes per side until a mahogany-colored crust forms and the internal temperature reaches 165°F (74°C). Remove chicken and set aside to rest.
  3. In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
  4. Pour in the heavy cream and bring to a gentle simmer for 3-5 minutes until slightly thickened.
  5. Lower the heat to low and whisk in the Parmesan cheese and nutmeg slowly, stirring constantly until the sauce is velvety.
  6. Boil the fettuccine in salted water until al dente.
  7. Using tongs, transfer the pasta directly into the sauce. Toss gently, adding a splash of reserved pasta water to achieve a glossy coating.
  8. Slice the rested chicken and place it atop the creamy chicken alfredo.