Ingredients

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

Directions

1. 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. Meanwhile, cook fettuccine according to package directions.
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. 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°
3. Drain fettuccine; serve with Alfredo sauce, sliced chicken and remaining 1/4 cup Parmesan cheese. Garnish with minced fresh parsley.

Nutrition Facts

1 cup: 998 calories, 77g fat (46g saturated fat), 326mg cholesterol, 1015mg sodium, 45g carbohydrate (5g sugars, 2g fiber), 36g protein.