Cook the fettuccine in well-salted water until just shy of al dente. Reserve 1 cup of pasta water before draining. It's your insurance for a perfectly silky sauce.
Step 5: Build the Alfredo
Melt the butter over medium-low heat and sauté the garlic for 30 seconds, until fragrant but not browned. Pour in the cream and simmer gently for 3 to 4 minutes until it coats a spoon. Remove from the heat, then whisk in the Parmesan a handful at a time so it melts smoothly rather than clumping. Season with pepper and a tiny pinch of nutmeg.
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Step 6: Toss and Plate
Add the pasta to the sauce and toss, loosening with splashes of pasta water until glossy and clingy. Pile onto a warm plate, slice the cutlets into strips, and fan them over the top. Spoon a little extra sauce over the chicken, scatter with parsley, and serve immediately.
Pro Tips
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