Chicken Alfredo Recipe

– 1 pound boneless, skinless chicken breasts, cut into bite-sized piece – 1 tablespoon olive oil – 1/2 teaspoon salt


– 1/4 teaspoon black pepper – 1/2 cup butter – 1 cup heavy cream – 1/4 cup grated Parmesan cheese

– 1/4 teaspoon nutmeg – 1/4 teaspoon garlic powder – 1/4 teaspoon Italian seasoning

– 1 pound fettuccine pasta, cooked according to package direction – Chopped fresh parsley, for garnish (optional)


1. Heat the olive oil in a large skillet over medium heat. Add the chicken and cook until browned on all sides. Season with salt and pepper.

2. In a separate saucepan, melt the butter over medium heat. Whisk in the heavy cream, Parmesan cheese, nutmeg, garlic powder, and Italian seasoning. Bring to a simmer and cook for 2-3 minutes, or until the sauce is thickened.

3. Add the chicken to the sauce and stir to combine.

4. Serve immediately over the cooked fettuccine pasta. Garnish with chopped fresh parsley, if desired.


– For a richer flavor, use half and half instead of milk. – Add a splash of white wine to the sauce for an extra depth of flavor.

– If you don't have nutmeg, you can substitute 1/4 teaspoon ground cinnamon. – You can also add other vegetables to the sauce, such as mushrooms, broccoli, or spinach.