Ingredients:

  • 1 lb boneless skinless chicken breasts, sliced into thin cutlets
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1 tsp dried Italian seasoning
  • 2 tbsp extra virgin olive oil
  • 1 cup heavy cream (36% milkfat)
  • 0.5 cup unsalted butter
  • 1.5 cups freshly grated Parmigiano-Reggiano
  • 3 cloves garlic, minced
  • 0.25 tsp ground nutmeg
  • 12 oz dried fettuccine pasta
  • 2 tbsp salt (for pasta water)
  • 0.5 cup reserved pasta water

Instructions:

  1. Pat the chicken breasts completely dry with paper towels. Season both sides with 1 tsp kosher salt, 0.5 tsp black pepper, and 1 tsp Italian seasoning.
  2. Heat 2 tbsp olive oil in a heavy-bottomed skillet over medium-high heat. Sear chicken for 4-5 minutes per side until the internal temperature reaches 165°F (74°C). Remove from pan and let rest for 5 minutes before slicing.
  3. Bring a large pot of water to a boil with 2 tbsp salt. Cook fettuccine 1-2 minutes less than the package says until it has a slight bite (al dente). Reserve 0.5 cup of starchy pasta water before draining.
  4. In a large skillet over medium heat, melt 0.5 cup butter. Add minced garlic and sauté for 1 minute until fragrant. Pour in 1 cup heavy cream and 0.25 tsp nutmeg; bring to a gentle simmer for 2-3 minutes until slightly thickened.
  5. Remove the sauce from heat. Gradually whisk in 1.5 cups freshly grated Parmigiano-Reggiano until completely melted and smooth.
  6. Add the cooked fettuccine and sliced chicken to the sauce. Gradually add the reserved pasta water while tossing to emulsify the sauce until it clings to the pasta. Serve immediately.