Ingredients:

  • 12 ounces Fettuccine Pasta
  • 5 pounds Boneless, skinless chicken breasts, sliced thinly or diced
  • 2 tablespoons Olive Oil
  • 1 teaspoon Salt (for chicken seasoning)
  • 1 teaspoon freshly ground Black Pepper (for chicken seasoning)
  • 1 teaspoon Garlic Powder (for chicken seasoning)
  • 1 teaspoon Dried Italian Herbs (for chicken seasoning)
  • 4 tablespoons Unsalted Butter
  • 4 cloves Fresh Garlic, minced finely
  • 1 tablespoon All-Purpose Flour (Optional thickener)
  • 5 cups Heavy Cream (Full fat)
  • 1/2 cup Low Sodium Chicken Broth
  • 5 cups Freshly Grated Parmesan Cheese (block, not pre-grated)
  • Tiny pinch of Freshly Grated Nutmeg
  • 2 tablespoons Fresh Parsley, chopped (for garnish)

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Cook fettuccine according to package directions until al dente. Before draining, reserve 1 cup of starchy pasta water. Drain pasta and set aside.
  2. Pat chicken pieces dry. Season liberally with salt, pepper, garlic powder, and Italian herbs.
  3. Heat olive oil in a large, deep skillet over medium-high heat. Sear chicken in batches until golden brown and cooked through (internal temp 165°F/74°C). Remove chicken from the pan and set aside, keeping the pan drippings.
  4. Reduce heat to medium. Add butter to the same skillet. Once melted, add minced garlic and cook until fragrant (about 30 seconds). If using, whisk in the flour for 1 minute to create a quick roux.
  5. Slowly pour in the heavy cream and chicken broth while whisking constantly to ensure a smooth base. Bring the mixture to a gentle simmer and let it thicken slightly (about 3 minutes).
  6. Remove the pan from the heat. Gradually whisk in the grated Parmesan cheese, a handful at a time, ensuring each addition is fully incorporated before adding the next. Stir in the tiny pinch of nutmeg.
  7. If the sauce is too thick, add reserved starchy pasta water, 1/4 cup at a time, until you reach a flowing, silky consistency. Taste and adjust final seasoning with salt and pepper.
  8. Return the cooked chicken to the sauce. Add the drained fettuccine to the pan and toss gently until every strand of pasta is beautifully coated in the creamy sauce.
  9. Divide immediately among bowls. Garnish generously with fresh parsley and an extra grating of Parmesan cheese.