# 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, to season
12 - Black pepper, to season
→ Garnish
13 - Fresh parsley, chopped
14 - Extra Parmesan cheese
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1 cup of pasta cooking 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 for 5 minutes, then slice thinly.
03 - In a large pan over medium-low heat, melt butter. Add minced garlic if using 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. Gradually whisk in the Parmesan cheese until melted and the sauce is smooth. Season with salt, black pepper, and nutmeg.
06 - Add the drained fettuccine to the sauce, tossing to coat evenly. Add reserved pasta water gradually if needed to reach desired consistency.
07 - Serve the fettuccine Alfredo immediately, topped with sliced chicken if desired. Sprinkle with chopped parsley and extra Parmesan cheese.
