Ingredients:
- ounces Fettuccine Pasta
- lbs Boneless, skinless chicken breasts, sliced thinly or diced
- Tablespoons Olive Oil
- Salt and freshly ground Black Pepper, to taste
- Tablespoons Unsalted Butter
- large cloves Garlic, finely minced or grated
- cups Heavy Cream (35% fat)
- cups Freshly Grated Parmesan Cheese (genuine Parmigiano-Reggiano)
- /2 to 3/4 cup Reserved Pasta Water
- Pinch Fresh Nutmeg
- Tablespoons Fresh Parsley, chopped, for garnish
Instructions:
- Cook fettuccine in well-salted water according to package directions until al dente. Crucially, reserve at least 1 cup of the starchy pasta water before draining completely. Set pasta aside.
- Season chicken pieces well. Heat olive oil in a large, heavy-bottomed skillet over medium-high heat. Cook chicken until golden brown and cooked through (165°F internal temp). Remove chicken from the skillet and set aside; leave any rendered fat in the pan.
- Reduce heat to medium-low. Add the butter to the skillet. Once melted, add the minced garlic. Sauté gently for 1–2 minutes until highly fragrant, being careful not to let it brown or burn.
- Pour the heavy cream into the skillet. Bring gently to a bare simmer—do not boil aggressively. Cook for about 3 minutes, stirring occasionally, until the cream slightly thickens. Add the pinch of nutmeg.
- Remove the skillet completely from the heat source. Gradually whisk in the grated Parmesan cheese, about one-third at a time, ensuring each addition is fully incorporated before adding more.
- If the sauce seems too thick or tight, whisk in the reserved, hot pasta water, 1/4 cup at a time, until the sauce reaches a flowing, creamy consistency that coats the back of a spoon. Taste and adjust salt/pepper.
- Return the cooked chicken and the drained pasta to the skillet. Toss everything gently but thoroughly until every strand is coated in the velvety sauce.
- Divide immediately among warm bowls. Garnish generously with fresh parsley and an extra grating of Parmesan.