Ingredients:

3 chicken breasts

3 tbs your favorite chicken seasoning

4 tbs olive oil

Alfredo Sauce Ingredients:

2 cups heavy whipping cream

5 cloves fresh garlic (smashed and fine chopped)

1 1/2 sticks butter

1 1/2 cups finely grated Parmesan (grate your own! Stop bought pre shredded will not work)

1/8 tsp nutmeg

1/8 tsp cayenne pepper

Kosher salt and pepper to taste

1 package fettuccine noodles (12 oz)

1 tbs fresh fine chopped parsley

Directions:

1. Use a sharp knife to slice each chicken breast in half horizontally, to create a thin cutlet. You should end up with 6 thin pieces of chicken.

2. Dry the chicken cutlets with paper towels. Sprinkle the chicken seasoning all over the chicken on both sides, and rub in.

3. Heat a cast iron skillet over medium high heat. When it is hot, add 2 tablespoons oil. Coat the bottom of the skillet.

4. Place the chicken in the skillet. Do not crowd the chicken. If your pan isn't big enough, do it in batches. you may need to add in more olive oil as you do it in batches.

5. Sear chicken on each side for a couple of min and then flip to the other side and sear for another 3 minutes until browned on both sides.

6. Remove chicken and scrap bottom of skillet to remove any burnt pieces,

7. Place chicken onto cookie sheet and bake on 350 degrees for 10 min.

8. Fill a pot with water and a couple tbs of olive oil, cook pasta according to package for tender noodles. Drain and drizzle with olive oil to avoid the pasta sticking together. * Save a cup of pasta water and set aside for later. This is if you will be waiting to serve the meal and have to keep warm before eating. If you are eating right away you can get rid of all pasta water*

9. In the same pan that you cooked the chicken in, add 3/4 cup butter (1 and 1/2 sticks) over medium heat. Let it melt and bubble a bit (don't let it brown), then add 5 cloves of smashed and minced garlic. Sauté the garlic for 1 minute until fragrant.

10. Pour in 2 cups of cream while stirring. Add 1 and 1/4 teaspoons kosher salt, 1/2 teaspoon black pepper, 1/8 teaspoon cayenne pepper, and 1/8 teaspoon nutmeg.

11. Let the Alfredo mixture cook over medium heat for about 2-3 minutes until you see it simmer lightly. Do not bring to a full boil, your sauce will get lumpy (meaning it will look curdled instead of smooth). Lower the heat to medium low.

12. Finely shred 1 and 1/2 cups parmesan cheese using a zester or a very small grater. I do not recommend using pre shredded parmesan (and definitely not the powdered stuff). Pre-grated cheese will not melt as well, and your sauce will be clumpy.

13. Add the cheese to the sauce just a few tablespoons at a time. Sprinkle some in and stir for a bit to help it melt, then add a bit more cheese, stir. Repeat until all cheese has been added. Add more salt and pepper after tasting, if needed.

14. Using tongs, add the cooked pasta into the sauce and mix until all pasta is covered in the Alfredo.

15. Slice the chicken into strips. You can either plate the pasta and arrange the chicken on top to serve, or add the chicken to the pasta in the pan and stir it all together.

16. If you have to wait before serving, keep the heat on low and cover. The sauce will continue to thicken as it sits, so to loosen it just before serving, add the reserved pasta water a couple tablespoons at a time, stirring well.

17. Top each serving with extra parmesan cheese and a sprinkle of fresh parsley!