Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cubed into 1-inch pieces
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 lb fettuccine or penne pasta
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1 cup reserved pasta water
  • ¼ tsp ground nutmeg
  • Fresh parsley, chopped for garnish

Instructions:

  1. Pat the chicken cubes dry with paper towels and season with salt, pepper, and garlic powder.
  2. Heat olive oil in a skillet over medium-high heat until shimmering. Add chicken in a single layer and sear undisturbed for 3–4 minutes until a mahogany-gold crust forms.
  3. Flip the chicken and cook for another 3 minutes until cooked through. Remove chicken from the pan and set aside on a plate.
  4. Lower the skillet heat to medium. Add butter, and once foaming, stir in the minced garlic and sauté for 60 seconds until aromatic.
  5. Pour in the heavy cream and nutmeg. Bring to a gentle simmer, ensuring it does not reach a rolling boil.
  6. Cook pasta in salted water until just under al dente. Reserve a cup of pasta water before draining.
  7. Gradually whisk the grated Parmesan into the cream sauce in small batches, stirring constantly until the sauce is glossy and smooth.
  8. Toss the cooked pasta and seared chicken into the sauce, adding reserved pasta water as needed to reach the desired consistency. Garnish with fresh parsley.