Copycat Olive Garden Chicken Alfredo

• 12 oz fettuccine
• 2 large boneless, skinless chicken breasts (about 1 1/2 lb), sliced in half horizontally
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt, plus more for the pasta water
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 4 tbsp unsalted butter
• 4 garlic cloves, minced
• 2 cups heavy cream
• 1 cup freshly grated Parmesan
• 1/4 cup freshly grated Pecorino Romano
• Pinch of ground nutmeg
• Chopped fresh parsley, for serving

Instructions

1. 1

   Season the chicken with Italian seasoning, garlic powder, 1/2 tsp salt, and pepper. Bring a large pot of salted water to a boil for the pasta.

2. 2

   Heat the olive oil in a large skillet over medium-high heat. Cook the chicken 5 to 6 minutes per side until golden and 165°F inside. Rest on a cutting board for 5 minutes, then slice.

3. 3

   Cook the fettuccine 1 minute less than the package directions. Reserve 1 cup of pasta water, then drain.

4. 4

   In the same skillet over medium heat, melt the butter. Add the garlic and cook 30 seconds until fragrant but not browned.

5. 5

   Pour in the cream and simmer gently for 5 to 6 minutes, stirring often, until it thickens enough to coat a spoon.

6. 6

   Remove from the heat. Whisk in the Parmesan and Romano a handful at a time until smooth, then add the nutmeg and taste for salt.

7. 7

   Add the pasta and toss, loosening with pasta water 2 tbsp at a time until silky. Top with sliced chicken and parsley and serve immediately.