Ingredients:

  • 2 large Chicken Breasts (approx. 450g / 1 lb), sliced into cutlets
  • 1 tbsp (15 ml) Olive Oil
  • 1 tsp (5g) Smoked Paprika (optional)
  • 1/2 tsp (3g) Kosher Salt, plus more for seasoning
  • 1/4 tsp (1g) Freshly Ground Black Pepper
  • 340g (12 oz) Dried Fettuccine Pasta
  • 2 tsp (10g) Kosher Salt (for the boiling water)
  • 115g (8 tbsp / 1 stick) Unsalted Butter, cubed, room temperature
  • 2 cloves Garlic, minced finely
  • 360 ml (1 1/2 cups) Heavy Cream (Double Cream), room temperature
  • 225g (2 cups, lightly packed) Freshly Grated Parmesan Reggiano Cheese
  • Reserved Pasta Water (as needed, approx. 1/2 to 3/4 cup)
  • Pinch of Nutmeg (freshly grated)
  • Fresh Parsley, chopped (for garnish)

Instructions:

  1. Prep and Season the Chicken: Pat the chicken cutlets dry. Season both sides with salt, pepper, and paprika. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes per side until deeply golden brown and cooked through (internal temperature 165°F / 74°C). Remove the chicken, tent with foil, rest for 5 minutes, then slice diagonally into strips. Set aside.
  2. Cook the Fettuccine: Bring a large pot of water to a rolling boil and add the salt. Add the fettuccine and cook until just al dente (8–10 minutes). Before draining, scoop out at least 1 cup (240 ml) of the starchy cooking water. Drain the pasta immediately and set aside.
  3. Build the Flawless Alfredo Sauce: In a wide, deep skillet, melt 2 tbsp of butter over medium-low heat. Add the minced garlic and sauté for 30–60 seconds until fragrant. Pour in the heavy cream and a pinch of nutmeg. Bring the cream to a gentle simmer, then immediately reduce the heat to the lowest possible setting. Whisk in the remaining room-temperature butter, cube by cube, until fully melted and incorporated. Remove the pan entirely from the heat source. Add the freshly grated Parmesan cheese gradually, whisking constantly. If the sauce seems too tight, slowly whisk in small amounts of the reserved hot pasta water until the sauce is smooth and silken.
  4. Combine and Serve: Add the drained fettuccine directly into the sauce. Toss immediately and vigorously using tongs until every strand is coated. Fold the sliced chicken pieces into the pasta. Garnish generously with fresh parsley and a final grating of Parmesan. Serve immediately.