Ingredients:

  • 1.5 lbs chicken breast, sliced into 1-inch strips
  • 2 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1 tsp garlic powder
  • 0.5 cup unsalted butter
  • 2 cups heavy whipping cream
  • 1.5 cups freshly grated Parmigiano-Reggiano cheese
  • 3 cloves garlic, minced
  • 1 pinch nutmeg
  • 1 lb fettuccine pasta
  • 2 tbsp salt for pasta water

Instructions:

  1. Season chicken strips with sea salt, black pepper, and garlic powder. Heat olive oil in a 12-inch heavy-bottomed skillet over medium-high heat. Sear chicken for 5-7 minutes until golden brown and the juices run clear. Remove chicken and set aside.
  2. Bring a large pot of water to a boil with 2 tablespoons of salt. Cook fettuccine according to package directions until al dente. Reserve 1 cup of starchy pasta water before draining.
  3. In the same skillet used for the chicken, melt the butter over medium heat, scraping up the brown bits (fond). Add minced garlic and sauté for 1 minute until fragrant.
  4. Pour in the heavy whipping cream and bring to a gentle simmer. Reduce heat to low and let the cream thicken slightly for 3-5 minutes.
  5. Remove the skillet from direct heat. Whisk in the freshly grated Parmigiano-Reggiano and a pinch of nutmeg until the cheese is completely melted and the sauce is smooth.
  6. Add the cooked fettuccine and seared chicken to the skillet. Toss vigorously with tongs, adding reserved pasta water 1 tablespoon at a time until the sauce reaches a glossy, velvety consistency that clings to the pasta.