Tagliolini with chicken alfredo

2 boneless, skinless chicken breasts

12 oz (340g) tagliolini pasta

2 tbsp olive oil

Salt and pepper, to taste

Alfredo Sauce

2 cloves garlic, minced

2 tbsp unsalted butter

1 cup heavy cream

1 cup grated Parmesan cheese

1/4 tsp ground nutmeg (optional)

Salt and pepper, to taste

Additional grated Parmesan cheese

Fresh parsley, chopped

Bring a large pot of salted water to a boil.
Add the tagliolini pasta and cook according to the package instructions until al dente.
Drain and set aside.

Season the chicken breasts with salt and pepper on both sides.

In a large skillet, heat olive oil over medium-high heat.

Add the chicken breasts and cook for 5-7 minutes on each side, or until fully cooked and golden brown.

Remove the chicken from the skillet, let it rest for a few minutes, then slice it into thin strips.

In the same skillet, reduce the heat to medium and add the butter.

Once the butter is melted, add the minced garlic and sauté for about 1 minute until fragrant.

Pour in the heavy cream and bring it to a gentle simmer.

Stir in the grated Parmesan cheese until it melts and the sauce thickens slightly.

Season with salt, pepper, and nutmeg (if using). Adjust the seasoning to taste.

Add the cooked tagliolini pasta to the skillet with the Alfredo sauce, tossing to coat the pasta evenly.

Add the sliced chicken to the skillet and gently toss to combine with the pasta and sauce.

Serve the tagliolini with chicken Alfredo immediately, garnished with chopped parsley and additional grated Parmesan cheese.

Enjoy!