Chicken Fettuccine Alfredo

(based on a recipe from The Paleo Aficionado Chicken Recipe Cookbook, by Amanda Matthews)

2 boneless skinless chicken breasts (about 12 oz total)

1/2 teaspoon of salt

1 teaspoon of onion powder

1 teaspoon of garlic powder

1/4 cup of butter

1/2 cup of heavy cream

1/4 teaspoon of nutmeg

1/2 c grated or shredded Parmesan cheese (preferably not from a green can!)

8 oz fettuccine (or other pasta), cooked

Combine onion, garlic powder and salt and coat chicken breasts. Melt half of the butter in a large pan. Cook chicken with medium heat for 10 minutes while turning once. Pour cream into skillet and add nutmeg. Lower the heat to simmer several minutes while stirring till the sauce thickens. Melt in remaining butter. Place chicken breasts on two plates. Pour sauce and Parmesan cheese over the cooked fettuccine and toss gently but well. Serve fettuccine next to the chicken.