Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, butterflied and sliced into strips
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 tbsp fresh sage, finely chopped
  • 2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1/2 tsp ground nutmeg
  • 1 lb penne or farfalle pasta
  • 1 tsp salt

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Add pasta and cook for 1-2 minutes less than the package directions (al dente). Reserve 1 cup of starchy pasta water before draining.
  2. Pat the chicken strips dry with paper towels. Season with salt, pepper, and garlic powder.
  3. Heat olive oil in a 12-inch deep skillet over medium-high heat until shimmering. Add chicken in a single layer and sear until mahogany-colored and golden on both sides (about 3-4 minutes per side). Remove chicken to a plate and set aside.
  4. Lower heat to medium. Melt butter in the same skillet, scraping up the brown bits from the bottom.
  5. Sauté minced garlic and chopped sage for 60 seconds until fragrant and the butter smells nutty.
  6. Pour in heavy cream and nutmeg. Bring to a gentle simmer without boiling rapidly.
  7. Stir in Parmesan cheese until melted and smooth.