Preparation Steps

• Season the chicken breast pieces with 0.5 teaspoon salt and 0.25 teaspoon black pepper.
• Cook the fettuccine pasta in a large pot of boiling salted water according to package directions until al dente. Drain and set aside, reserving about 0.5 cup of pasta water.
• While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
• In the same skillet, melt 0.5 cup of butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute, being careful not to burn it.
• Pour in 2 cups of heavy cream and bring to a simmer. Reduce heat to low and let it thicken slightly, about 3-5 minutes.
• Stir in 1.5 cups of grated Parmesan cheese until melted and the sauce is smooth. If the sauce is too thick, add a little of the reserved pasta water.
• Add the cooked chicken and 0.5 pound of shrimp to the Alfredo sauce. Cook for 2-3 minutes, or until the shrimp are pink and cooked through and the chicken is heated through.
• Add the cooked fettuccine to the skillet with the sauce and toss to coat evenly. Season with 0.25 teaspoon black pepper and a pinch of nutmeg, if using.
• Serve immediately, garnished with 0.25 cup of fresh chopped parsley.