by MEGHAN SPLAWN
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.
STEP 1
Dry 2 boneless, skinless chicken breasts and season with salt and pepper.
STEP 2
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.
STEP 3
Slice the chicken and cover to keep warm.
STEP 4
In the frying pan, melt 7 tablespoons butter and sauté 2 cloves garlic in it.
STEP 5
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.)
STEP 6
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.
STEP 7
Enjoy!
STEP 8