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) Italian seasoning
  • Salt and freshly ground black pepper to taste
  • 4 tbsp (56g) unsalted butter
  • 2 cloves garlic, minced
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) milk (whole or 2%)
  • 1/2 cup (50g) grated Parmesan cheese, plus more for serving
  • 1/4 tsp (1.25g) salt, or to taste
  • 1/4 tsp (1.25g) freshly ground black pepper, or to taste
  • Pinch of nutmeg (optional)
  • 2 tbsp (30g) cream cheese
  • 1 lb (454g) fettuccine pasta

Instructions:

  1. Cook fettuccine according to package directions until al dente. Drain, reserving about 1/2 cup (120ml) of pasta water.
  2. Season chicken pieces with garlic powder, Italian seasoning, salt, and pepper.
  3. Heat olive oil in the skillet over medium-high heat. Sauté chicken until cooked through and lightly browned (internal temperature reaches 165°F/74°C). Remove chicken from skillet and set aside.
  4. Melt butter in the same skillet over medium heat. Add garlic and sauté until fragrant (about 30 seconds).
  5. Pour in heavy cream and milk. Bring to a simmer, stirring occasionally.
  6. Whisk in cream cheese until smooth.
  7. Reduce heat to low. Stir in Parmesan cheese until melted and smooth. Season with salt, pepper, and nutmeg (if using).
  8. Add cooked pasta and chicken to the skillet with the Alfredo sauce. Toss to coat. Add reserved pasta water if needed to adjust the consistency of the sauce. Serve immediately, garnished with extra Parmesan cheese.