Creamy Chicken Fettuccine Alfredo Simple and Rich Dish

Ingredients

• 12 oz fettuccine pasta
• 2 pieces chicken breast fillets, sliced into strips
• 2 tablespoons olive oil
• to taste Salt and black pepper
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• 0.5 teaspoon nutmeg
• 0.5 cup frozen peas (optional)
• for garnish Fresh parsley, chopped

Instructions

1. In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
2. In a large skillet over medium-high heat, heat the olive oil. Season the chicken strips with salt and black pepper and sauté until golden brown and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and bring to a simmer.
4. Gradually whisk in the grated Parmesan cheese until melted and smooth. Stir in the nutmeg, and if using, the frozen peas. Allow the sauce to simmer on low for about 3-5 minutes until it thickens slightly.
5. Add the cooked fettuccine and chicken back into the pasta sauce, tossing well to coat. If the sauce is too thick, gradually add some reserved pasta water until the desired creaminess is reached.
6. Taste and adjust seasoning with more salt and pepper if needed.
7. Garnish with chopped fresh parsley before serving for a pop of color.