Ingredients:

  • 2 large (approx. 1.2 lbs) Boneless, Skinless Chicken Breasts, sliced into cutlets
  • 2 Tbsp Olive Oil, for searing
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/2 tsp Paprika (Optional)
  • 12 oz Fettuccine Pasta
  • 1 Tbsp Salt (for boiling water)
  • 8 Tbsp (1 stick) Unsalted Butter, divided
  • 4 cloves Fresh Garlic, finely minced
  • 2 cups Heavy Cream
  • 5 cups Freshly Grated Parmigiano-Reggiano
  • Salt and Pepper, To taste
  • 2 Tbsp Fresh Parsley, chopped, for garnish

Instructions:

  1. Pat the chicken cutlets dry and season generously with salt, pepper, and paprika. Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 4-5 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C). Remove the chicken to a cutting board to rest, then slice into strips. Deglaze the pan with a splash of water, saving the browned bits (fond).
  2. Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Crucially, reserve 1.5 cups (350ml) of the starchy pasta cooking water before draining the pasta.
  3. Return the skillet (with the fond) to medium-low heat. Add 4 Tbsp of the butter. Once melted, add the minced garlic and sauté gently for 1 minute until fragrant. Pour in the heavy cream and bring the mixture to a gentle simmer for 3-4 minutes until slightly reduced and thickened. Season lightly with salt and pepper.
  4. Remove the skillet entirely from the heat source. Gradually add the grated Parmigiano-Reggiano, whisking constantly until the cheese is fully melted and the sauce is smooth and glossy. Whisk in the remaining 4 Tbsp of cold butter. If the sauce is too thick, incorporate the reserved pasta water, one tablespoon at a time, until the desired velvety consistency is achieved. Taste and adjust final seasoning.
  5. Add the cooked fettuccine and the sliced chicken back into the sauce. Toss gently but quickly until every strand is coated. Plate immediately, garnishing generously with fresh parsley and a final dusting of fresh Parmigiano.