Homemade Olive Garden-Style Chicken Alfredo

Instructions

1. 1

   **Cook the Pasta:** Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain the pasta and set aside.

2. 2

   **Prepare the Chicken:** While the pasta cooks, season the chicken cutlets generously on both sides with salt, pepper, and a pinch of garlic powder (if desired). Heat olive oil in a large skillet or grill pan over medium-high heat. Cook chicken for 4-6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove chicken from skillet, let rest for a few minutes, then slice into strips.

3. 3

   **Make the Alfredo Sauce:** In the same skillet (or a separate saucepan if preferred), melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.

4. 4

   Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally. Do not boil vigorously. Reduce heat to low.

5. 5

   Gradually add the 2 cups of freshly grated Parmesan cheese, whisking constantly until the cheese is fully melted and the sauce is smooth and thickened. If the sauce is too thick, add a tablespoon or two of the reserved pasta water until desired consistency is reached. Season with salt, black pepper, and an optional pinch of nutmeg.

6. 6

   **Combine and Serve:** Add the cooked fettuccine to the sauce and toss gently to coat completely. If the sauce becomes too thick, add a little more reserved pasta water.

7. 7

   Divide the pasta among serving plates. Top each serving with the sliced grilled chicken. Garnish with additional grated Parmesan cheese and fresh chopped parsley, if desired. Serve immediately.