Homemade Chicken Alfredo
Ingredients:
For the Chicken:
2 large boneless, skinless chicken breasts
2 tablespoons olive oil
Salt and pepper, to taste
1 teaspoon garlic powder
1 teaspoon Italian seasoning
For the Alfredo Sauce:
1/2 cup unsalted butter (1 stick)
3 cloves garlic, minced
1 cup heavy cream
1 cup whole milk
1 1/2 cups grated Parmesan cheese
1/4 teaspoon nutmeg
Salt and pepper, to taste
For Serving:
12 ounces fettuccine pasta
Fresh parsley, chopped (for garnish)
Extra grated Parmesan cheese (for garnish)
Instructions:
Cook the Chicken:
Season the chicken breasts with salt, pepper, garlic powder, and Italian seasoning.
Heat olive oil in a large skillet over medium-high heat. Cook the chicken breasts for 6-8 minutes per side, or until they are cooked through and have an internal temperature of 165°F (74°C). Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.
Prepare the Pasta:
Cook the fettuccine according to package instructions until al dente. Drain and set aside.
Make the Alfredo Sauce:
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