Cooking Instructions

• Cook the pasta, drain, and reserve cooking water. Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 8 to 10 minutes. Reserve ½ cup of the pasta cooking water, then drain the pasta.
• Dry the chicken and season with salt and pepper. Meanwhile, pat both sides of the chicken breasts dry with paper towels. Season with ¾ teaspoon of the salt and ¼ teaspoon of the pepper.
• Heat the oil over medium-high in a large frying pan. Heat the oil in a large frying pan over medium-high heat until shimmering, 2 to 3 minutes.
• Add the chicken to the hot pan, and cook for 5 to 7 minutes. Swirl the pan just before adding the chicken to distribute the oil. Leave it alone for 5 to 7 minutes, until the bottom is golden-brown.
• Flip the chicken and cook for another 5 to 7 minutes, until the chicken reaches 165°F. Flip the chicken over and add 1 tablespoon of the butter between them.
• Slice the chicken and cover to keep warm. Transfer the chicken to a plate or clean cutting board and let rest for 3 minutes. Cut into ½-inch-thick slices. Cover with aluminum foil while you prepare the rest of the dish.
• Melt the rest of the butter and sauté the garlic. Add the remaining 7 tablespoons butter to the same pan used for the chicken and place over medium heat until melted. Add the garlic and sauté until fragrant, 30 seconds to 1 minute.
• Make the Alfredo sauce. Whisk in the cream, Parmesan, nutmeg, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper. Simmer for 3 to 4 minutes.
• Add the drained pasta and toss to coat in the sauce. Divide the pasta among serving bowls and top with a few slices of chicken. Garnish with parsley, more Parmesan, and black pepper if desired.