Ingredients:

  • 1.5 lb chicken breast, sliced into thin cutlets
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 1.5 cups heavy whipping cream
  • 4 tbsp unsalted butter
  • 3 cloves fresh garlic, minced
  • 1 cup Parmesan cheese, freshly grated
  • 1 pinch ground nutmeg
  • 1 lb fettuccine pasta
  • 0.5 cup pasta water, reserved
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Season chicken breasts with kosher salt, black pepper, and garlic powder. Heat olive oil in a 12-inch heavy-bottomed skillet over medium-high heat until shimmering.
  2. Sear the chicken for 3-4 minutes per side until golden and firm to the touch. Remove chicken from the pan and let it rest.
  3. Meanwhile, boil the fettuccine in a large pot of salted water until al dente. Reserve 1/2 cup of starchy pasta water before draining.
  4. In the same skillet used for the chicken, melt the butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
  5. Pour in the heavy whipping cream, scraping the bottom of the pan to incorporate the fond. Simmer for 3-5 minutes until the sauce begins to thicken.
  6. Reduce heat to low and whisk in the freshly grated Parmesan and nutmeg until smooth. If the sauce is too thick, whisk in the reserved pasta water 1 tablespoon at a time.
  7. Toss the cooked fettuccine into the sauce until well-coated. Slice the rested chicken and serve on top of the pasta, garnished with fresh parsley.