Creamy Chicken Alfredo Pasta

Heat the olive oil in a large nonstick frying pan over medium-high heat. Add the chicken thighs and cook for 8-10 minutes, turning halfway, until browned and cooked through.

Transfer the chicken to a plate and let it cool for a minute or two, then shred it into bite-sized pieces using two forks.

Meanwhile, bring a large pan of salted water to a boil. Cook the fettuccine according to the package directions until just al dente, about 1 minute less than fully cooked.

Using the same frying pan, melt the butter over medium heat and scrape up any browned bits for extra flavor. Stir in the cream and grated nutmeg, then bring the sauce to a gentle simmer. Add the shredded chicken back to the pan.

Use tongs to transfer the pasta directly into the sauce. Add most of the Parmesan and toss until the pasta is evenly coated. Loosen the sauce with a splash of pasta water if needed, then season with black pepper and salt if necessary.