# What You 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 the fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
02 - Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sauté chicken for 6-7 minutes per side, or until golden and cooked through. Transfer to a plate, let rest for 5 minutes, then slice thinly.
03 - In a large pan over medium-low heat, melt butter. Add garlic and sauté for 30 seconds until fragrant.
04 - Pour in the heavy cream and bring to a gentle simmer, stirring constantly for 2-3 minutes.
05 - Reduce heat to low. Gradually whisk in the Parmesan cheese until melted and the sauce is smooth. Season with salt, pepper, and nutmeg.
06 - Add the drained fettuccine to the sauce, tossing to coat. Add reserved pasta water a little at a time if needed for desired consistency.
07 - Plate the fettuccine Alfredo. Top with sliced chicken if using, sprinkle with parsley and extra Parmesan. Serve immediately.
