Ingredients​

• 2 boneless skinless chicken breasts
• 1/2 teaspoon salt, divided
• 1/4 teaspoon pepper, divided
• 2 teaspoons olive oil
• 1 packet uncooked fettuccine
• 6 tablespoons butter, cubed
• 2 cups thickened cream
• 3/4 cup grated Parmesan cheese, divided
• 1/2 cup grated Romano cheese I use Mozzarella
• 1/8 teaspoon ground nutmeg
• 2 large egg yolks, lightly beaten
• Chopped fresh parsley, optional

Directions​

1. Sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper.
2. In a large skillet, cook chicken in oil over medium heat, 8-10 minutes, or until cooked turning once. Remove and let stand at least 5 minutes. Meanwhile, cook fettuccine according to package directions.
3. In the same skillet, melt butter over medium-low heat. Stir in cream, 1/2 cup Parmesan cheese, Romano or Mozzarella cheese, nutmeg, and remaining1/4 teaspoon salt and 1/8 teaspoon pepper.
4. In a small bowl, whisk egg yolks; stir in a small amount of hot cream mixture into egg yolks. Return all to the pan, stirring constantly. Cook and stir over medium-low heat until sauce has thickened slightly .
5. Drain fettuccine; serve with Alfredo sauce, sliced chicken and remaining 1/4 cup Parmesan cheese. Garnish with chopped fresh parsley.

Nutrition Facts​