Ingredients:
- 5 lbs boneless, skinless chicken breasts (sliced horizontally into 1/2-inch thick cutlets)
- Salt & Freshly Ground Black Pepper (To taste)
- 2 Tbsp Olive Oil
- 12 oz Fettuccine pasta
- 4 Tbsp Unsalted Butter
- 3 cloves Fresh Garlic (Minced finely)
- 5 cups Heavy Cream (35%)
- 5 cups (packed) Freshly Grated Parmesan Cheese
- 1 cup Reserved Pasta Water (approx.)
- 2 Tbsp Fresh Parsley (Chopped, for garnish)
- Tiny Pinch of Nutmeg (Optional)
Instructions:
- Bring a large pot of heavily salted water to a rolling boil. Season chicken cutlets generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken in batches (do not overcrowd the pan) for 3–4 minutes per side until golden brown and cooked through (internal temp 165°F/74°C). Remove chicken, let it rest on a cutting board, and slice into strips.
- Drop fettuccine into the boiling water. Cook according to package directions until al dente (usually 1-2 minutes less than the package suggests). Before draining, reserve at least 1 cup of the starchy cooking water. Drain pasta.
- Return the skillet to medium-low heat. Add butter and let it melt. Add minced garlic and sauté gently for 30 seconds until fragrant—do not let it burn!
- Pour in the heavy cream and bring to a gentle simmer, whisking constantly for 2 minutes until slightly thickened.
- Reduce heat to low. Gradually whisk in the grated Parmesan cheese, a handful at a time, allowing each addition to melt smoothly before adding the next.
- If the sauce seems too thick, add reserved hot pasta water, 1/4 cup at a time, whisking constantly until the sauce coats the back of a spoon beautifully. Add the pinch of nutmeg, if using.
- Add the drained fettuccine and sliced chicken directly into the sauce. Toss everything together vigorously for 1 minute until the pasta is fully coated and glistening. Taste and adjust salt/pepper as needed.
- Divide immediately among warm bowls. Garnish generously with fresh parsley and an extra grating of Parmesan.