Fettuccine Alfredo with Chicken

Ingredients:

• 340 g fettuccine pasta
• Olive oil to mix
• 340 g skinless and boneless chicken breast (about 2 pcs.)
• 110 g unsalted butter
• 2 cups heavy cream
• 2 pinches of freshly grated nutmeg
• 1.5 tbsp. freshly grated parmesan

Preparation:

1. Bring a large pot of water to a boil and season generously with salt. Add the pasta and cook according to package directions until al dente. Drain and drizzle with olive oil.
2. Meanwhile, slice the chicken into 0.5 cm thick strips and place them on a plate or sheet of waxed paper. Sprinkle with salt and black pepper.
3. Heat a large skillet over medium heat and add 2 tablespoons of butter. Once the butter has melted, increase the heat to medium-high and add the chicken, spreading it out in a single layer. Cook, undisturbed, until browned on the underside, 1-2 minutes. Flip the chicken over and cook until cooked through, another 2-3 minutes. Transfer the chicken to a medium bowl.
4. Reduce heat to medium and add the remaining 6 tablespoons butter. Scrape the bottom of the pan with a wooden spoon to remove any browned bits. When the butter is almost melted, stir in the cream and nutmeg and bring to a boil; simmer for 2 minutes. Reduce heat and keep the sauce warm.
5. Stir the Parmesan into the sauce. Add the chicken and cooked pasta, mixing well. Season with salt and pepper to taste. Serve the pasta hot in warm bowls.
   
   Note
   
   Don't worry if it seems like there's too much sauce. Once everything is combined, the sauce will begin to cling to the pasta and thicken before your eyes!