Ingredients:

  • 2 (350g) Boneless, skinless chicken breasts, sliced into cutlets
  • 1 Tbsp (15 ml) Olive oil or vegetable oil
  • ½ tsp (2.5 g) Kosher Salt (for chicken)
  • ¼ tsp (1.25 g) Freshly cracked Black Pepper (for chicken)
  • ½ tsp (2.5 g) Garlic Powder
  • 340 g (12 oz) Fettuccine pasta (or linguine)
  • 3 litres Water
  • 1 Tbsp (15 g) Salt (for boiling water)
  • 115 g (1 stick) Unsalted butter, cut into cubes
  • 3 cloves Fresh garlic, minced finely
  • 480 ml (2 cups) Heavy cream
  • ½ tsp (2.5 g) Kosher Salt (to taste, for sauce)
  • ¼ tsp (1.25 g) Freshly cracked Black Pepper (for sauce)
  • ⅛ tsp Freshly grated Nutmeg (optional)
  • 170 g (6 oz) Freshly grated Parmigiano-Reggiano cheese
  • 120 ml (½ cup) Reserved pasta cooking water

Instructions:

  1. Pat the chicken cutlets dry. Season generously on both sides with salt, pepper, and garlic powder.
  2. Heat the olive oil in the large skillet over medium-high heat. Sear the chicken for 3–4 minutes per side, until golden brown and cooked through (internal temperature 165°F / 74°C).
  3. Transfer the cooked chicken to a cutting board. Tent loosely with foil and allow to rest for 5–7 minutes. Slice into bite-sized strips or cubes. Set aside.
  4. Bring the salted water to a rolling boil in the large stockpot. Add the fettuccine and cook according to package directions, aiming for al dente (usually 8–10 minutes).
  5. Before draining the pasta, scoop out at least ½ cup (120ml) of the starchy pasta water. Drain the pasta and return it immediately to the empty pot.
  6. Using the same skillet (do not rinse), reduce heat to medium-low. Melt the cubed butter. Add the minced garlic and sauté for 60 seconds until fragrant—do not allow the garlic to brown or burn.
  7. Pour in the heavy cream. Bring the cream mixture to a gentle simmer (watch for small bubbles around the edges), but do not boil. Reduce the heat to the lowest setting. Stir in the salt, pepper, and nutmeg.
  8. Remove the pan completely from the heat source. Gradually add the freshly grated Parmigiano-Reggiano in three batches, whisking vigorously after each addition until the cheese is completely melted and the sauce is smooth and thick.
  9. Pour the prepared sauce over the drained fettuccine in the stockpot. Use tongs to toss the pasta, ensuring every strand is coated.
  10. If the sauce looks too thick or sticky, slowly add the reserved pasta water, 1–2 tablespoons at a time, mixing until the sauce achieves a silky, glossy sheen.
  11. Add the sliced chicken pieces and any accumulated resting juices to the pasta. Toss gently to combine and heat through (about 1 minute).
  12. Serve immediately, topped with extra grated cheese and fresh parsley, if desired.