Preparation Steps

• Cook the fettuccine in salted boiling water according to package instructions until al dente. Drain and set aside.
• Meanwhile, heat olive oil in a large pan over medium heat. Add the chicken thighs and cook for about 6-8 minutes per side, until golden brown and cooked through. Remove from pan and slice.
• In the same pan, add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a simmer.
• Stir in the grated parmesan cheese and mix until smooth. Add the chopped chestnuts and season with salt and pepper.
• Combine the cooked fettuccine with the alfredo sauce. Toss to coat the pasta evenly.
• Serve the pasta topped with the sliced chicken and additional parmesan cheese if desired.