Golden Grilled Chicken Alfredo

Butterfly each chicken breast by slicing horizontally through the thickest part, opening it like a book so the breast is an even thickness throughout (about 3/4 inch). This ensures even cooking and prevents the thin end from drying out while the thick end catches up.

Season both sides of the chicken with olive oil, garlic powder, smoked paprika, onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Let the chicken sit while you prep the remaining ingredients.

Heat a grill pan or large skillet over medium-high heat until very hot. Cook the chicken breasts for 5 to 6 minutes per side, until nicely charred and the internal temperature reaches 165 degrees Fahrenheit. Transfer to a cutting board and let rest for 5 minutes, then slice into 1/2-inch strips on the bias.

While the chicken rests, bring a large pot of generously salted water to a rolling boil. Cook the fettuccine according to package directions until just al dente (usually 1 minute less than the package suggests). Before draining, ladle out 1 cup of the starchy pasta water and set it aside.

While the pasta cooks, make the Alfredo sauce. Melt the butter in a large, deep skillet or saute pan over medium heat. Add the minced garlic and cook for 45 seconds, stirring constantly, until fragrant but not browned.

Pour in the heavy cream and bring to a gentle simmer. Let it cook for 3 to 4 minutes, stirring occasionally, until the cream has reduced slightly and thickened enough to coat the back of a spoon.

Reduce the heat to low and gradually add the grated Parmesan in three additions, stirring continuously with a wooden spoon or silicone spatula after each addition until fully melted and smooth. Add the nutmeg and season with salt and pepper to taste.

Add the drained fettuccine directly to the sauce. Toss vigorously with tongs, adding 1/4 cup of the reserved pasta water at a time to loosen the sauce until it clings to the noodles in a glossy, silky coat. You may not need all the pasta water.

Divide the pasta among four warmed bowls. Arrange the sliced chicken on top. Garnish with chopped parsley and a generous amount of freshly cracked black pepper. Serve immediately.