Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5g) garlic powder
  • 1/2 tsp (2.5g) onion powder
  • 1/4 tsp (1.25g) paprika
  • Salt and freshly ground black pepper to taste
  • 1 lb (454g) Fettuccine pasta
  • 8 quarts (7.6 Liters) water
  • 2 tbsp (30ml) salt
  • 1/2 cup (1 stick or 113g) unsalted butter
  • 2 cloves garlic, minced (about 1 tsp)
  • 1 1/2 cups (360ml) heavy cream
  • 1 cup (240ml) milk
  • 1/2 cup (57g) grated Parmesan cheese, plus more for garnish
  • 1/4 cup (28g) grated Pecorino Romano cheese, plus more for garnish
  • 1/4 tsp (1.25g) ground nutmeg
  • Salt and freshly ground black pepper to taste
  • 2 tbsp fresh parsley, chopped (optional garnish)

Instructions:

  1. Bring salted water to a boil in a large pot. Add fettuccine and cook according to package directions until al dente. Drain, reserving about 1 cup of pasta water.
  2. Season chicken pieces with garlic powder, onion powder, paprika, salt, and pepper.
  3. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through (internal temperature reaches 165°F/74°C), about 6-8 minutes. Remove chicken from skillet and set aside.
  4. Melt butter in the same skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute (don't let it burn!).
  5. Pour in heavy cream and milk. Bring to a simmer, stirring occasionally.
  6. Reduce heat to low and stir in Parmesan and Pecorino Romano cheeses until melted and smooth.
  7. Add nutmeg, salt, and pepper to taste. If the sauce is too thick, add a splash of reserved pasta water until desired consistency is reached.
  8. Add cooked chicken and pasta to the skillet with the Alfredo sauce. Toss to coat. Serve immediately, garnished with extra Parmesan and Pecorino Romano cheese and chopped parsley, if desired.