The Best Chicken Alfredo

Step 1 -Sprinkle the chicken breast with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.

Step 2 -In a large skillet over medium heat, cook the chicken breasts in the oil, flipping them once, until their internal temperature reaches 165 degrees F, about 8-10 minutes.

Step 3 -Transfer the chicken breasts from the skillet and let them rest for 5 minutes.

Step 4 -While the chicken is cooking, in a large pot of salted, boiling water, cook the fettuccine to al dente according to the package directions. Drain.

Step 5 -In the same skillet over medium-low heat, melt the butter.

Step 6 -Stir the heavy whipping cream, 1/2 cup of the parmesan cheese, the Romano cheese, the nutmeg, the remaining salt, and the remaining pepper into the melted butter.

Step 7 -In a small bowl, whisk the eggs.

Step 8 -Stir a small amount of the hot cream mixture into the beaten egg and quickly return it to the cream mixture, stirring constantly.

Step 9 -Cook the sauce mixture until it has thickened slightly and an instant thermometer inserted into it reads 160 degrees F.

Step 10 -Serve the fettuccine with the Alfredo sauce and the sliced chicken, and sprinkle with remaining parmesan cheese and the parsley.