# What You’ll 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 (optional)
06 - Salt, to taste
07 - Freshly ground black pepper, to taste
08 - Pinch of freshly grated nutmeg (optional)
→ Optional Chicken
09 - 2 skinless, boneless chicken breasts
10 - 2 tbsp olive oil
11 - Salt and pepper, to season
→ Garnish
12 - Fresh parsley, chopped
13 - Extra Parmesan cheese
# How-To:
01 - Bring a large pot of salted water to a boil. Cook the fettuccine until al dente following package directions. Reserve 1 cup of pasta water, then drain the pasta.
02 - Season 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 until golden and cooked through. Transfer to a plate, let rest 5 minutes, then slice thinly.
03 - In a large pan over medium-low heat, melt unsalted butter. If using, add minced garlic and sauté for 30 seconds until fragrant.
04 - Pour in heavy cream and bring to a gentle simmer, stirring constantly for 2-3 minutes.
05 - Reduce heat to low and gradually whisk in Parmesan cheese until melted and sauce is smooth. Season with salt, black pepper, and a pinch of nutmeg if desired.
06 - Add drained fettuccine to the sauce, tossing to coat evenly. Add reserved pasta water gradually to achieve desired consistency.
07 - Serve fettuccine Alfredo immediately. Top with sliced chicken if using, sprinkle chopped parsley and extra Parmesan cheese over the dish.
