Ingredients:

  • large boneless, skinless chicken breasts (about 1.5 lbs total)
  • Tbsp Olive oil
  • tsp Salt
  • /2 tsp Black pepper
  • tsp Dried Italian seasoning
  • oz Fettuccine pasta
  • Tbsp Unsalted butter
  • cloves Fresh garlic, minced finely
  • 1/2 cups Heavy whipping cream (35% fat)
  • 1/2 cups Freshly grated Parmesan Reggiano
  • Pinch of Freshly grated Nutmeg
  • Tbsp Fresh parsley, chopped, for garnish

Instructions:

  1. Slice chicken breasts horizontally to create four thinner cutlets. Season heavily with salt, pepper, and Italian seasoning.
  2. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4-6 minutes per side until deeply golden and cooked through (internal temperature 165°F / 74°C). Remove chicken, tent with foil, and allow to rest.
  3. Bring salted water to a rolling boil in a stockpot. Cook fettuccine according to package directions until al dente. Crucially: Reserve 1 1/2 cups of the starchy pasta water before draining. Drain pasta and set aside.
  4. Reduce heat under the skillet to medium-low. Melt butter until foaming subsides. Add minced garlic and sauté gently for 1 minute until fragrant (do not let it brown!).
  5. Pour in the heavy cream and bring it to a very gentle simmer, stirring occasionally. Let it thicken slightly for 2-3 minutes.
  6. Remove the skillet from the heat completely. Gradually whisk in the grated Parmesan, a handful at a time, ensuring each addition is fully melted and smooth before adding more to prevent splitting.
  7. Add reserved hot pasta water, 1/4 cup at a time, whisking constantly, until the sauce reaches a glossy, velvety consistency. Season with salt, pepper, and a tiny pinch of nutmeg.
  8. Add the drained fettuccine directly into the sauce and toss gently to coat. Slice the rested chicken and nestle it on top of the pasta. Garnish generously with fresh parsley and serve immediately.