Most restaurant chicken fettuccine alfredo is inferior to homemade. Without flour, this pan sauce miraculously coats noodles. Alfredo should be eaten right away, but save salty pasta water for thickening
-Kosher salt and freshly ground black pepper -12 ounces fettuccine -Olive oil, for tossing -12 ounces boneless, skinless chicken breast -1 stick (8 tablespoons) unsalted butter -2 cups heavy cream -2 pinches freshly grated nutmeg -1 1/2 cups freshly grated Parmigiano-Reggiano
Salt generously and boil a large kettle of water. Cook the pasta until al dente (tender but firm) according to the packet. Meanwhile, slice the chicken into 1/4-inch strips and place them on a platter or waxed paper.
Heat a big skillet on medium. Put 2 tablespoons butter. When the butter melts, add the chicken in one layer on medium-high heat. Without moving the pieces, brown the underside in 1–2 minutes.
Flip the pieces and heat for 2–3 minutes more to brown and cook thoroughly. Place chicken in a medium bowl.
Reduce heat to medium. Add the remaining 6 tablespoons butter. To remove browned parts, scrape the skillet bottom with a wooden spoon. Whisk in the cream and nutmeg once the butter is fully melted.
Simmer for 2 minutes. Keep the sauce warm by reducing heat. Whisk Parmigiano-Reggiano into sauce. Toss chicken and noodles. Sprinkle salt and pepper. Serve in hot bowls.