This take on chicken Alfredo pasta is just as creamy, garlic-rich, and fun to slurp up as you remember. All you need is some fettuccine, cream, Parmesan, and a few chicken breasts.
Cook 8 ounces fettucini in a pot of boiling salted water, drain, and reserve cooking water.
Dry 2 boneless, skinless chicken breasts and season with salt and pepper.
Heat 2 tablespoons canola oil in a frying pan over medium-high heat. Add the chicken and cook until golden-brown, 5 to 7 minutes. Flip, add 1 tablespoon butter between the breasts, and cook 5 to 7 minutes more.
Slice the chicken and cover to keep warm.
In the frying pan, melt 7 tablespoons butter and sauté 2 cloves garlic in it.
Whisk in 1 cup cream, 1 cup grated Parmesan, nutmeg, salt, and pepper. Simmer 3 to 4 minutes. (Add some pasta water if it's too thick.)
Add the drained pasta and toss to coat in the sauce. Divide among serving bowls and top with the chicken. Garnish with parsley, more Parmesan, and some black pepper.