Ingredients:

  • 1.5 lb (680 g) boneless, skinless chicken breasts (about 2 large)
  • 1 tbsp (15 ml) olive oil
  • 1 tbsp (14 g) unsalted butter
  • 3/4 tsp (4 g) kosher salt
  • 1/2 tsp (2 g) black pepper
  • 12 oz (340 g) fettuccine
  • 1 tbsp (15 g) kosher salt, for the cooking water
  • 2 tbsp (28 g) unsalted butter
  • 4 cloves garlic (12 g), minced
  • 1.5 cups (360 ml) heavy cream
  • 1 cup (80 g) finely grated Parmesan, plus more for serving
  • 1/2 cup (120 ml) reserved pasta water, plus more as needed
  • Pinch (0.3 g) freshly grated nutmeg, optional
  • 2 tbsp (8 g) chopped fresh parsley

Instructions:

  1. Place each chicken breast between two sheets of plastic wrap and pound it to an even 3/4 inch (2 cm) thickness.
  2. Pat the chicken dry with paper towels, then season both sides with the 3/4 tsp kosher salt and 1/2 tsp black pepper.
  3. Bring the large pot of water to a boil and add 1 tbsp kosher salt.
  4. Add the fettuccine and cook it 2 minutes short of the package directions. Reserve 1/2 cup (120 ml) of the pasta water, then drain the pasta just before tossing it with the sauce.
  5. Heat the olive oil and 1 tbsp butter in the skillet over medium-high until the butter foams and the oil shimmers. Add the chicken and cook 5 to 6 minutes per side, until deep golden-brown and the center reads 165°F (74°C).
  6. Move the chicken to a cutting board and let it rest for 5 minutes.
  7. Lower the heat to medium. Add 2 tbsp butter and the garlic, and stir for about 30 seconds, until fragrant but not browned.
  8. Pour in the cream and the nutmeg, if using. Simmer for 3 to 4 minutes, until the cream thickens slightly and coats the back of a spoon.
  9. Remove the skillet from the heat. Add the Parmesan a small handful at a time, whisking until each addition melts before adding the next.
  10. Add the drained fettuccine and toss to coat. Add reserved pasta water a splash at a time until the sauce turns glossy and clings to the noodles.
  11. Slice the chicken against the grain. Divide the pasta among bowls, top with the sliced chicken, and finish with parsley and extra Parmesan.