Creamy Basil Alfredo Pasta in 25 Minutes

Instructions:

1. Bring a large pot of salted water to a rolling boil.
2. Add the pasta and cook for 1-2 minutes less than the package directions (al dente).
3. Reserve 1 cup (240ml) of the starchy pasta water before draining the pasta.
4. Over medium heat, melt the butter in a skillet until it begins to foam.
5. Stir in the minced garlic and sauté for 1 minute until fragrant but not browned.
6. Pour in the heavy cream. Bring to a gentle simmer (do not let it reach a hard boil) for 3-5 minutes until it slightly thickens.
7. Reduce heat to low. Gradually whisk in the grated Parmesan cheese one handful at a time, stirring constantly until the sauce is smooth and glossy.
8. Stir in the black pepper and nutmeg.
9. Add the cooked pasta and seared chicken to the skillet.
10. Toss vigorously, adding reserved pasta water one tablespoon at a time until the sauce reaches a velvety consistency that clings to the noodles.
11. Remove from heat immediately and fold in the fresh basil chiffonade.