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Ingredients
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Pasta & Main
Method
Pasta & Main
Prep chicken
Pat the chicken breasts dry and, if thick, butterfly or pound to an even 1/2-inch thickness. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.
Cook pasta
Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook until al dente according to package instructions (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
Grill chicken
Heat a grill pan or outdoor grill over medium-high heat and brush with 1 tbsp olive oil. Grill the chicken 4–6 minutes per side until an instant-read thermometer reads 160–165°F (71–74°C) and juices run clear. Transfer to a cutting board and let rest 5 minutes, then slice thinly on the bias.
Make Alfredo sauce
In a large skillet over medium heat, melt 3 tbsp unsalted butter. Add the minced garlic and cook 30–45 seconds until fragrant (do not brown). Sprinkle 1 tbsp flour over the butter and garlic and whisk for 30 seconds to form a light roux. Gradually whisk in 1 cup whole milk and 1 cup heavy cream, smoothing any lumps. Bring the mixture to a gentle simmer, whisking constantly, and let it thicken 3–5 minutes.
Finish sauce
Lower the heat to medium-low. Stir in 1 cup grated Parmesan cheese until melted and smooth. Add 1/4 tsp freshly grated nutmeg, remaining 1/2 tsp black pepper, and remaining 1/2 tsp kosher salt (adjust to taste). If the sauce is too thick, whisk in up to 1/2 cup of the reserved pasta water, 1 tbsp at a time, until you reach a clingy, pourable consistency. Stir in 1 tsp lemon juice (optional) and 1 tbsp chopped parsley.
Combine pasta and sauce
Add the drained fettuccine to the skillet with the Alfredo sauce and toss gently to coat, adding more reserved pasta water if needed to loosen the sauce so it evenly coats the pasta (use up to remaining reserved cup). Taste and adjust seasoning.