Ingredients:

  • 1.5 lbs boneless skinless chicken breast, sliced into 1/2-inch strips
  • 1 tbsp olive oil
  • 1 tsp Italian seasoning
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1 lb dried fettuccine pasta
  • 0.5 cup unsalted butter
  • 1.5 cups heavy whipping cream
  • 3 cloves garlic, minced
  • 1.5 cups freshly grated Parmigiano-Reggiano
  • 0.5 cup reserved starchy pasta water
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Season the chicken strips with Italian seasoning, salt, and pepper. Heat olive oil in a 12-inch heavy-bottomed skillet over medium-high heat. Sear the chicken until golden and opaque for 3-4 minutes per side. Remove chicken and set aside.
  2. Bring a large pot of heavily salted water to a boil. Cook fettuccine until 2 minutes less than al dente. Before draining, reserve 0.5 cup of the cloudy pasta cooking water.
  3. In the same skillet used for chicken, melt the butter over medium heat, scraping the bottom to release the browned bits (fond). Add minced garlic and sauté for 1 minute until fragrant and softened.
  4. Whisk in the heavy whipping cream and bring to a gentle simmer. Let reduce slightly for 3-5 minutes.
  5. Remove the skillet from the heat. Gradually whisk in the grated Parmigiano-Reggiano until the cheese is fully melted and the sauce is velvety.
  6. Toss the cooked fettuccine and seared chicken into the sauce. Pour in the pasta water. Toss vigorously over low heat for 1-2 minutes until the sauce clings to every noodle. Garnish with fresh parsley and serve immediately.