HOW TO MAKE CHICKEN FETTUCCINE ALFREDO

Ingredients
 12 ounces Fettuccine
 Salt dish
 Pepper
 Olive Oil
 12 ounces skinless and boneless chicken breast (or 2 breasts)
 1 stick unsalted butter
 2 cups heavy cream
 2 pinches grated nutmeg
 1 ½ cups grated Parmigiano-Reggiano

Steps
1) Bring a large pot of water to a boil and add a generous amount of salt.
2) Add pasta and cook accordingly to package until tender but still firm.
3) Once the pasta is done, drain and toss with olive oil.
4) Slice chicken into ¼ inch thick strips and season with salt and pepper.
5) Heat a large skillet over medium heat and add 2 tablespoons of butter.
6) Once the butter melts, raise the heat to medium high and add your chicken.
Note
Cook the chicken until the bottom side is browned, then flip the chicken
and cook through until the chicken is done.
7) Transfer chicken to a bowl and bring the heat of the skillet down to
medium.
8) In the same skillet add the remaining 6 tablespoons of butter.
Tip
Use a wooden spoon to scrape the bottom of the skillet to release any
brown bits remaining from the chicken.
9) Once the butter is melted add in your heavy cream and nutmeg and bring
to a simmer. Cook for 2 minutes.
10) Bring the heat down to keep the sauce warm. Add in the Parmigiano-
Reggiano.
11) Add in your chicken and your pasta and toss well.