Chicken Alfredo

1/2 stick unsalted butter
2/3 cup heavy cream
2/3 cup grated Parmesan cheese
1 pound fettuccini
1 whole skinned and boned chicken breast, poached and shredded
1/3 cup grated Parmesan
pinch of ground nutmeg
1/2 teaspoon salt
1/2 teaspoon white pepper
Additional grated Parmesan for garnish

In a large skillet, melt butter over medium heat, and stir in cream; as sauce begins to thicken, add 2/3 cup Parmesan cheese; stir and set aside.
In the meantime, cook the fettuccini in boiling salted water until just tender. Drain in colander.
In large bowl, immediately toss noodles with the butter/cream/cheese mixture. Add chicken, additional 1/3 cup Parmesan, nutmeg, salt and pepper to taste.
Serve immediately with additional cheese on the side and a generous sprinkling of ground white pepper.

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