Ingredients
2 boneless skinless chicken breasts1/2 teaspoon salt, divided1/4 teaspoon pepper, divided2 teaspoons olive oil8 ounces uncooked fettuccine6 tablespoons butter, cubed2 cups heavy whipping cream3/4 cup grated Parmesan cheese, divided1/2 cup grated Romano cheese1/8 teaspoon ground nutmeg2 large egg yolks, lightly beatenMinced fresh parsley, optional
Preparation
Sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large skillet, cook chicken in oil over medium heat until a thermometer registers 165°, 8-10 minutes, turning once. Remove and let stand at least 5 minutes. Meanwhile, cook fettuccine according to package directions.
In the same skillet, melt butter over medium-low heat. Stir in cream, 1/2 cup Parmesan cheese, Romano cheese, nutmeg, and remaining salt and pepper. In a small bowl, whisk egg yolks; stir 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 and a thermometer reads 160°.
Drain fettuccine; serve with Alfredo sauce, sliced chicken and remaining 1/4 cup Parmesan cheese. Garnish with minced fresh parsley.
