Chicken Alfredo

Ingredients

For the chicken

• 1 lb boneless, skinless chicken breasts, 450 g, about 2
• ½ tsp fine salt
• ½ tsp Italian seasoning
• ¼ tsp black pepper
• 1 tbsp olive oil

For the pasta and sauce

• 12 oz fettuccine, 340 g
• 4 tbsp unsalted butter, 56 g
• 3 garlic cloves, finely chopped
• 1 ½ cups heavy cream (double cream), 360 ml
• 1 ¼ cups Parmesan cheese, 110 g, finely grated, plus extra to serve
• ¼ tsp fine salt, or to taste
• ¼ tsp black pepper
• 1 pinch ground nutmeg, optional
• 2 tbsp fresh parsley, chopped

Instructions

1. Bring a large pot of well-salted water to a boil for the pasta.
2. Slice the chicken breasts in half horizontally to make thin cutlets and pat dry. Season with the salt, Italian seasoning and pepper.
3. Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for 4 to 5 minutes per side, until golden and cooked through (165°F / 74°C (165°F)). Transfer to a board and let it rest.
4. Add the fettuccine to the boiling water and cook until 1 minute short of al dente. Before draining, scoop out 1 cup (240 ml) of the pasta water.
5. Meanwhile, reduce the skillet heat to medium-low and melt the butter. Add the garlic and cook for 1 minute, until fragrant but not browned.
6. Pour in the cream and bring to a gentle simmer. Simmer for 3 to 4 minutes, until slightly thickened. Take the pan off the heat.
7. Add the Parmesan a handful at a time, stirring until melted and smooth. Season with the salt, pepper and nutmeg.
8. Add the drained pasta and toss well, adding pasta water a few tablespoons at a time until the sauce is silky and coats the noodles.
9. Slice the chicken and arrange it on top, or toss it through. Sprinkle with parsley and extra Parmesan and serve straight away.