Cooking Instructions

• Start by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add 10 ounces of fettuccine and cook according to package instructions, usually about 8-10 minutes, until al dente. Drain the pasta in a colander and set aside.
• Preheat your grill or grill pan to medium-high heat. Rub 2 chicken breasts with 2 tablespoons of olive oil and season generously with salt and pepper. Grill the chicken for about 6-7 minutes per side until the internal temperature reaches 165°F. Remove from grill and let it rest before slicing.
• In a large skillet, melt 2 tablespoons of butter over medium heat. Add 2 cloves of minced garlic and sauté for about 1 minute until fragrant, stirring constantly.
• Pour in 1 cup of heavy cream into the skillet, stirring continuously until it comes to a gentle simmer.
• Gradually incorporate 1 cup of grated Parmesan cheese into the simmering cream, stirring until it melts completely and you achieve a smooth consistency. Add a pinch of nutmeg if desired.
• Gently add the drained fettuccine to the creamy sauce in the skillet. Toss the pasta carefully to ensure every strand is coated evenly with the sauce. Cook for about 2-3 minutes over low heat.
• Divide the pasta onto plates, then top each portion with the sliced grilled chicken. Garnish with freshly chopped parsley. Serve immediately.