Creamy Chicken Alfredo with Mashed Potato Swirl

This comforting dish combines tender chicken coated in a rich homemade Alfredo sauce, served alongside a velvety swirl of garlic mashed potatoes. The classic flavors are elevated with a hint of nutmeg in the sauce, providing a warm and inviting experience perfect for any dinner table.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Salt and pepper to taste
• 8 ounces fettuccine pasta
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 1 clove garlic, minced
• 1/4 teaspoon nutmeg
• 1 pound potatoes, peeled and cubed
• 1/4 cup milk
• 2 tablespoons sour cream
• 1 tablespoon garlic powder
• Chopped parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Season the chicken breasts with salt and pepper.
2. In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook for about 6-7 minutes on each side until golden brown and cooked through. Remove from skillet and let rest.
3. In the same skillet, add butter and minced garlic. Sauté for 1-2 minutes until fragrant. Pour in the heavy cream and bring to a gentle simmer.
4. Stir in the Parmesan cheese and nutmeg, continuing to stir until the sauce thickens slightly. Season with salt and pepper to taste.
5. Meanwhile, cook the fettuccine according to package instructions. Drain and toss with the Alfredo sauce.
6. For the mashed potatoes, boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot.
7. Add milk, sour cream, garlic powder, and salt to the potatoes. Mash until smooth and creamy.
8. Slice the chicken and arrange it atop the fettuccine. Serve with a generous scoop of mashed potatoes on the side, garnished with chopped parsley.