Ingredients:

  • 1 pound (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon (15ml) olive oil
  • ½ teaspoon (2.5ml) salt
  • ¼ teaspoon (1.25ml) black pepper
  • 1 pound (450g) fettuccine pasta (or other pasta shape of your choice)
  • 8 cups (1.9 liters) water
  • 1 teaspoon (5ml) salt for pasta water
  • 4 tablespoons (57g) unsalted butter
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 cup (240ml) heavy cream
  • ½ cup (60g) grated Parmesan cheese, plus more for garnish
  • ¼ teaspoon (1.25ml) garlic powder
  • ¼ teaspoon (1.25ml) ground nutmeg (optional)
  • Salt and pepper to taste
  • 2 tablespoons (30ml) chopped fresh parsley, for garnish

Instructions:

  1. Bring salted water to a boil in a large pot. Add the pasta and cook according to package directions until al dente. Drain the pasta and set aside, reserving about ½ cup of pasta water.
  2. While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper. Add the chicken to the skillet and cook until cooked through. Remove from pan and set aside
  3. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
  4. Stir in the heavy cream, garlic powder, and nutmeg (if using). Bring to a simmer and cook for 2-3 minutes, stirring occasionally, until the sauce slightly thickens.
  5. Stir in the Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
  6. Add the cooked pasta and chicken to the skillet with the sauce. Toss to coat evenly. If the sauce is too thick, add a little of the reserved pasta water until desired consistency is reached.
  7. Garnish with fresh parsley and extra Parmesan cheese. Serve immediately.