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### **Ingredients:**
#### For the Chicken:
– 2 boneless, skinless chicken breasts (or thighs)
– 1 tablespoon olive oil
– Salt and pepper, to taste
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon Italian seasoning
#### For the Alfredo Sauce:
– 1/2 cup unsalted butter
– 1 cup heavy cream
– 2 garlic cloves, minced
– 1 1/2 cups freshly grated Parmesan cheese
– 1/2 cup grated mozzarella cheese (optional, for extra creaminess)
– Salt and freshly ground black pepper, to taste
– A pinch of nutmeg (optional, but adds depth to the flavor)
#### For the Pasta:
– 1 pound fettuccine pasta (or any pasta you prefer)
– Salt (for boiling the pasta water)
#### For Garnishing:
– Freshly chopped parsley or basil (optional)
– Extra grated Parmesan cheese
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### **Step-by-Step Instructions:**
#### **1. Prepare the Chicken**
Start by seasoning your chicken breasts with salt, pepper, garlic powder, onion powder, and Italian seasoning. The seasoning here is key for adding depth of flavor to the chicken.
1. **Pan-sear the chicken**: Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken breasts to the pan. Sear the chicken on both sides for about 5-7 minutes per side, or until the chicken is golden brown and cooked through. The internal temperature of the chicken should reach 165°F (75°C).
2. **Rest and slice**: Once the chicken is done, remove it from the skillet and set it aside to rest for about 5 minutes. Resting allows the juices to redistribute inside the meat, keeping it moist. After resting, slice the chicken into thin strips or bite-sized pieces.
#### **2. Cook the Pasta**
While the chicken is resting, cook your pasta. **Fettuccine** is the classic pasta choice for Chicken Alfredo, but you can use any pasta you prefer, such as penne, rigatoni, or spaghetti.
1. **Boil the pasta**: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Be sure not to overcook the pasta, as you want it to have a slight bite.
2. **Drain and set aside**: Once cooked, reserve about a cup of the pasta water (in case you need to adjust the sauce later) and then drain the pasta.
#### **3. Make the Alfredo Sauce**
While the pasta is cooking, you can start making the sauce. The Alfredo sauce is simple but requires a bit of attention to ensure it comes out smooth and creamy.
1. **Melt the butter**: In the same skillet where you cooked the chicken, melt the butter over medium heat. As the butter melts, add the minced garlic and sauté it for about 1-2 minutes, or until fragrant. Be careful not to burn the garlic.
2. **Add the cream**: Pour in the heavy cream and bring it to a simmer, stirring constantly. Let it cook for about 3-4 minutes, allowing it to thicken slightly.
3. **Add the cheeses**: Lower the heat to medium-low and add the freshly grated Parmesan cheese. Stir the sauce constantly as the cheese melts, forming a smooth, creamy sauce. If you’re using mozzarella, add it at this stage for an extra creamy texture.
4. **Season the sauce**: Season the Alfredo sauce with salt, pepper, and a pinch of nutmeg (if desired). The nutmeg adds a subtle warmth that enhances the creaminess of the sauce.
5. **Adjust the consistency**: If the sauce is too thick, you can add a little of the reserved pasta water, one tablespoon at a time, to achieve your desired consistency.
#### **4. Combine Everything**
Now that your chicken, pasta, and sauce are ready, it’s time to bring everything together!
1. **Toss the pasta**: Add the drained pasta to the skillet with the Alfredo sauce. Toss the pasta in the sauce, ensuring that every piece is coated in the rich, creamy mixture.
2. **Add the chicken**: Gently stir in the sliced chicken, mixing it with the pasta and sauce. The heat from the pasta and sauce will warm the chicken through.
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