Ingredients:

  • 12 oz boneless, skinless chicken breasts, sliced into ½-inch strips
  • 1 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • 6 oz dried fettuccine pasta
  • 2 qts water
  • 1 tbsp salt
  • 2 tbsp unsalted butter
  • 2 cloves garlic, minced
  • ¾ cup heavy cream
  • ¾ cup freshly grated Parmesan cheese
  • ¼ tsp ground nutmeg
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Season the chicken strips with salt and pepper. Heat olive oil in a 12-inch skillet over medium-high heat until shimmering. Sear chicken in a single layer until golden brown and cooked through (about 3-4 minutes per side). Remove chicken and set aside on a plate.
  2. Bring a pot of salted water to a rolling boil. Add fettuccine and cook for 1-2 minutes less than package instructions. Reserve ½ cup of starchy pasta water before draining.
  3. Reduce skillet heat to medium. Melt butter and sauté minced garlic for 30-60 seconds until fragrant. Pour in heavy cream and nutmeg, simmering gently for 3-5 minutes until slightly thickened.
  4. Turn heat to low. Stir in grated Parmesan cheese one handful at a time, whisking constantly until smooth.
  5. Add the cooked pasta and seared chicken back into the pan. Toss vigorously for 1-2 minutes, adding reserved pasta water one tablespoon at a time if needed to achieve a glossy coating. Garnish with fresh chopped parsley before serving.