Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, thinly sliced into cutlets
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 2 tbsp extra virgin olive oil
  • 1 lb fettuccine pasta
  • 2 tbsp sea salt
  • 1 cup reserved starchy pasta water
  • 1/2 cup unsalted butter
  • 2 cups heavy whipping cream, room temperature
  • 3 cloves garlic, minced
  • 1.5 cups freshly grated Parmigiano-Reggiano
  • 1/4 tsp freshly grated nutmeg
  • Fresh parsley for garnish

Instructions:

  1. Season the chicken breast cutlets generously with salt, pepper, and garlic powder.
  2. Heat olive oil in a heavy-bottomed skillet over medium-high heat. Sear chicken for 5 minutes per side until the internal temperature reaches 165°F (74°C). Remove to a plate and tent with foil.
  3. Boil fettuccine in a large pot of water with 2 tbsp sea salt. Cook for 8 minutes until slightly firm to the bite (al dente). Reserve 1 cup of starchy pasta water before draining.
  4. In the same skillet used for chicken, melt the butter over medium heat. Sauté 3 cloves of minced garlic until fragrant but not brown.
  5. Pour in 2 cups of heavy whipping cream and the 1/4 tsp of nutmeg, simmering gently for 3 minutes until slightly thickened and bubbly.
  6. Remove the skillet from direct heat. Gradually whisk in the freshly grated Parmigiano-Reggiano until the sauce is shimmering and smooth.
  7. Toss the pasta into the sauce, adding splashes of the reserved pasta water as needed to create a silky emulsion. Slice the chicken and serve over the pasta, garnished with fresh parsley.