Ingredients:
- 1.5 lbs boneless skinless chicken breasts
- 1 lb dried fettuccine pasta
- 2 cups heavy whipping cream (36% fat)
- 0.5 cup unsalted butter, for sauce
- 1.5 cups freshly grated Parmigiano-Reggiano cheese
- 3 cloves garlic, minced
- 1 tbsp extra virgin olive oil
- 1 tbsp unsalted butter, for searing
- 1 tsp kosher salt
- 0.5 tsp cracked black pepper
- 1 tsp garlic powder
- 0.25 tsp ground nutmeg
- 2 tbsp sea salt for pasta water
- 2 tbsp fresh parsley, chopped
Instructions:
- Prep the chicken. Pat the 1.5 lbs of chicken breasts dry with paper towels and season both sides with kosher salt, cracked black pepper, and garlic powder. Note: Drying the surface ensures a sear rather than a steam.
- Sear the meat. Heat 1 tbsp olive oil and 1 tbsp butter in your skillet over medium high heat until the butter stops foaming and begins to sizzle.
- Cook the chicken. Place chicken in the pan and cook for 5-7 minutes per side until the surface is golden brown and the internal temp hits 165°F. Remove and let rest on a board.
- Boil the pasta. Drop the 1 lb fettuccine into a pot of water with 2 tbsp sea salt and cook until the noodles are slightly firm to the bite (al dente).
- Sauté the aromatics. In the same skillet used for the chicken, melt the 0.5 cup butter over medium heat and add the 3 minced garlic cloves until they become fragrant and pale gold.
- Simmer the cream. Pour in the 2 cups heavy whipping cream and the nutmeg, whisking constantly until small bubbles form around the edges of the pan.
- Incorporate the cheese. Reduce heat to low and gradually whisk in the 1.5 cups Parmigiano Reggiano until the sauce is silky and thick enough to coat the back of a spoon.
- Combine the elements. Toss the cooked fettuccine directly into the sauce, adding a splash of pasta water if it looks too thick until every strand is shimmering and coated.
- Final assembly. Slice the rested chicken into strips and lay them over the pasta, garnishing with the 2 tbsp fresh parsley until the dish looks vibrant and ready to serve.