Ingredients:

  • 1 lb boneless skinless chicken breasts, pounded to 1/2 inch thickness
  • 1 tsp kosher salt
  • 0.5 tsp black pepper, freshly cracked
  • 1 tsp garlic powder
  • 2 tbsp extra virgin olive oil
  • 2 cups heavy cream, full fat
  • 0.5 cup unsalted butter, high-quality European style
  • 1.5 cups Parmigiano-Reggiano, freshly grated
  • 3 cloves garlic, minced fine
  • 0.25 tsp nutmeg, freshly grated
  • 1 lb dried fettuccine
  • 2 tbsp sea salt for pasta water

Instructions:

  1. Pat the chicken breasts bone-dry with paper towels. Season aggressively on both sides with kosher salt, black pepper, and garlic powder.
  2. Heat olive oil in a heavy-bottomed skillet over medium-high heat. Sear chicken for 5-7 minutes per side until the internal temperature reaches 165°F (74°C). Remove to a cutting board and let rest for 5 minutes before slicing into strips.
  3. Bring a large pot of water to a boil with 2 tbsp sea salt. Cook fettuccine until 2 minutes before al dente. Reserve 1 cup of starchy pasta water before draining.
  4. In a large pan over medium heat, melt the butter. Add minced garlic and sauté for 1 minute until fragrant but not browned. Pour in the heavy cream and nutmeg. Bring to a gentle simmer for 3-4 minutes until slightly thickened.
  5. Reduce heat to low. Gradually whisk in the Parmigiano-Reggiano using residual heat to prevent clumping. If the sauce is too thick, whisk in the reserved pasta water 1 tablespoon at a time.
  6. Toss the cooked fettuccine into the sauce until every strand is coated. Top with the sliced pan-seared chicken and serve immediately.