Roasted Pumpkin Seeds | pumpkin seed recipe

Cook 300g of fettuccine pasta according to package directions. Drain and set aside. 2. In a large pan, melt 2 tablespoons of butter over medium heat. Add 2 minced garlic cloves and cook until fragrant. 3. Pour in 1 cup of heavy cream, and bring to a simmer. Let it cook for a few minutes until it thickens slightly. 4. Stir in 1 cup of grated Parmesan cheese until melted and smooth. 5. Season with salt, pepper, and a pinch of nutmeg if you like. 6. Add 2 cups of cooked, shredded chicken (leftovers work great here). Mix until everything is well coated. 7. Toss in the cooked fettuccine, making sure the pasta is evenly coated with the creamy sauce.