Instructions
- Season Chicken with Italian Seasoning, Salt, and Pepper.
- Heat Olive Oil in a skillet over medium-high heat. Cook Chicken until cooked through, about 6-8 minutes per side. Set aside and slice.
- Cook Fettuccine Pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- While pasta is cooking, prepare the Sauce. In a large saucepan, melt Butter over medium heat.
- Add minced Garlic and cook for 1 minute until fragrant.
- Deglaze the pan with White Wine and simmer for 2 minutes, allowing the alcohol to evaporate.
- Add Heavy Cream to the saucepan and bring to a simmer, stirring occasionally.
- Reduce heat to low and whisk in Parmesan Cheese until melted and smooth.
- Stir in Nutmeg, Black Pepper, and Salt.
- Add drained Fettuccine Pasta to the Sauce and toss to coat. Add reserved pasta water, 1/4 cup at a time, if needed to reach desired consistency.
- Add sliced Chicken to the pasta and sauce. Toss to combine.
- Serve immediately.
