1. Cook the pasta

1. Bring a large pot of salted water to a boil.

2. Cook pasta according to package directions until al dente.

3. Reserve 1 cup of pasta water, then drain and set aside.

2. Cook the chicken

1. Pat chicken dry and season both sides with salt, pepper, and garlic powder.

2. Heat olive oil and butter in a large skillet over medium-high heat.

3. Cook chicken for 4–5 minutes per side, until golden brown and cooked through (internal temp 165°F / 74°C).

4. Remove and let rest for a few minutes, then slice into strips.

3. Make the Alfredo sauce

1. In the same skillet (don’t clean it — those browned bits add flavor!), melt butter over medium heat.

2. Add garlic and sauté for 30 seconds until fragrant.

3. Pour in heavy cream and bring to a gentle simmer.

4. Lower the heat and stir in Parmesan cheese, whisking until melted and smooth.

5. If sauce feels too thick, whisk in a splash of milk or pasta water until creamy.

6. Season with salt, pepper, and a pinch of nutmeg if desired.

4. Combine

1. Add cooked pasta to the sauce, tossing to coat.

2. Add sliced chicken back to the pan.

3. Toss everything together for 1–2 minutes until the sauce clings beautifully to the noodles.

4. Add a splash of reserved pasta water as needed for a silky finish.

5. Serve

• Garnish with fresh parsley, extra Parmesan, and cracked black pepper.

• Serve immediately — Alfredo sauce thickens as it cools.