Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into thin cutlets
  • 1 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 lb fettuccine pasta
  • 1/2 cup unsalted butter, cold and cubed
  • 2 cups heavy whipping cream
  • 2 cloves garlic, finely minced
  • 1.5 cups freshly grated Parmesan cheese
  • 1/4 tsp ground nutmeg
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a boil for the fettuccine.
  2. Pat the chicken breasts dry with paper towels. Season both sides with sea salt, black pepper, and garlic powder.
  3. Heat olive oil in a heavy-bottomed 12-inch skillet over medium-high heat. Sear the chicken for 3-5 minutes per side until the edges are golden and the center is opaque. Remove to a plate and let rest.
  4. Add fettuccine to the boiling water and cook until al dente according to package directions.
  5. In the same skillet used for the chicken, reduce heat to medium and add the cold cubed butter and minced garlic. Sauté for 1 minute until fragrant.
  6. Pour in the heavy whipping cream and nutmeg. Cook until small bubbles appear around the edges, but do not let it reach a full boil.
  7. Remove the skillet from the heat. Gradually whisk in the freshly grated Parmesan cheese until completely melted and the sauce is shimmering and smooth.
  8. Drain the pasta (do not rinse) and toss immediately with the alfredo sauce. Slice the rested chicken and place atop the pasta. Garnish with fresh parsley.