Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning blend
  • ½ teaspoon garlic powder
  • Salt and black pepper to taste
  • 1 lb (454g) fettuccine pasta
  • ½ cup (1 stick/113g) unsalted butter
  • 2 cloves garlic, minced
  • 1 ½ cups heavy cream
  • 1 cup freshly grated Parmesan cheese, plus more for garnish
  • ¼ teaspoon ground nutmeg (optional)
  • Fresh parsley, chopped (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions until al dente. Drain, reserving about 1 cup of pasta water.
  2. While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Season chicken with Italian seasoning, garlic powder, salt, and pepper. Sauté until cooked through and lightly browned (about 5-7 minutes), ensuring internal temperature reaches 165°F (74°C). Remove chicken from skillet and set aside.
  3. Reduce heat to medium. Melt butter in the same skillet. Add minced garlic and sauté until fragrant (about 30 seconds).
  4. Pour in heavy cream and bring to a simmer, stirring occasionally.
  5. Reduce heat to low. Gradually whisk in Parmesan cheese until melted and smooth. Stir in nutmeg (if using), salt, and pepper to taste.
  6. Add cooked pasta and chicken to the sauce. Toss gently to coat, adding reserved pasta water a little at a time if needed to reach desired consistency.
  7. Garnish with fresh parsley (if desired) and extra Parmesan cheese. Serve immediately.