1.25cupfinely grated Parmesan cheeseplus extra for serving
0.5cupreserved pasta wateras needed
2tbspfresh parsley, chopped
1tsplemon juicefreshly squeezed
0.125tspground nutmegoptional
0.25tspred pepper flakesoptional heat
Instructions
Preparation Steps
Bring a large pot of salted water to a boil.
Season chicken with 1 tsp salt and the black pepper.
Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat.
Sear chicken until golden and cooked through, 4–5 minutes per side. Transfer to rest.
Cook fettuccine until just shy of al dente. Reserve 1/2 cup pasta water and drain.
Lower skillet heat to medium. Melt remaining butter, then stir in garlic for 30 seconds.
Pour in cream and broth. Simmer gently, stirring, until slightly thickened, 3–4 minutes.
Whisk in Parmesan gradually until smooth. Add nutmeg and a pinch of the remaining salt.
Slice rested chicken thinly. Toss pasta into the sauce, loosening with pasta water as needed.
Fold in chicken. Finish with parsley and lemon juice. Taste and adjust seasoning.
Serve hot with extra Parmesan and a pinch of red pepper flakes if desired.
Notes
Try swapping half the cream with whole milk for a lighter sauce, or use cooked shrimp instead of chicken. Leftovers reheat gently with a splash of pasta water or cream over low heat.This recipe is an original creation inspired by classic Creamy Chicken Alfredo Made Easy flavors. All ingredient ratios and instructions are independently developed.