Garlic Chicken Cavatappi Alfredo

Here is the promised recipe for Garlic Chicken Fettuccine Pasta Alfredo

1-2 Cloves Garlic (or to taste)
1 lb boneless skinless chicken breasts cut to taste
2-3 T Olive Oil
3/4 lb uncooked dry pasta
6 T unsalted butter
2/3 c heavy or whipping cream
1/2 tsp salt
generous dash ground white pepper
generous dash ground nutmeg
1 cup freshly grated Parmesan cheese (about 3 oz)

cover bottom of large skillet with olive oil
crush or mince garlic and saute in oil
add chicken to garlic
cook chicken until no longer pink


Cook dry pasta in a large pot of boiling salted water 6-8 minutes
just until al dente.
Remove from heat. Drain well; return to dry pot.

Place butter and cream in a large, heavy skillet over medium-low heat. Cook and stir until butter melts and mixture bubbles. Cook and stir 2 minutes more.
Stir in salt, pepper, and nutmeg. (The nutmeg is the secret!) Remove from heat.
Gradually stir in cheese until thoroughly blended and smooth. Return briefly to heat to completely blend cheese if necessary.
(Do not let sauce bubble or cheese will become lumpy and tough.)

Add chicken to pasta in pot. Pour sauce over pasta and chicken. Stir and toss with 2 forks over low heat 2 to 3 minutes until sauce is thickened and the pasta and chicken are evenly coated.

Enjoy!