With plump, tender chicken and a homemade creamy, cheesy sauce, this chicken Alfredo recipe is one you'll return to time and again.

Ingredients

• 8 ounces uncooked fettuccine
• 2 boneless skinless chicken breasts
• 1/2 teaspoon salt, divided
• 1/4 teaspoon pepper, divided
• 2 teaspoons olive oil
• 6 tablespoons butter, cubed
• 2 cups heavy whipping cream
• 3/4 cup grated parmesan cheese, divided
• 1/2 cup grated romano cheese
• 1/8 teaspoon ground nutmeg
• 2 large egg yolks, lightly beaten
• minced fresh parsley, optional

Directions

1. Cook fettuccine according to package directions. Meanwhile, 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 reads 165°, 8-10 minutes, turning once. Remove and let stand at least 5 minutes.
2. In the same skillet, melt butter over medium-low heat. Stir in cream, 1/2 cup Parmesan cheese, Romano cheese, nutmeg and remaining1/4 teaspoon salt and 1/8 teaspoon pepper.
3. 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 and a thermometer reads 160°.
4. Drain fettuccine; serve with Alfredo sauce, sliced chicken and remaining 1/4 cup Parmesan cheese. If desired, garnish with parsley.