Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into thin strips
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp Italian seasoning
  • 2 tbsp high-smoke-point oil (Avocado or Grapeseed)
  • 1 lb dry fettuccine pasta
  • 1/2 cup unsalted high-quality butter
  • 2 cups heavy whipping cream
  • 1.5 cups freshly grated Parmigiano-Reggiano
  • 3 cloves garlic, minced fine
  • 1/4 tsp freshly grated nutmeg
  • 1/2 cup reserved starchy pasta water
  • 2 tbsp fresh Italian parsley, chopped

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the fettuccine and cook until just shy of al dente (about 1 minute less than package directions). Reserve 1/2 cup of pasta water before draining.
  2. While pasta boils, season chicken strips with salt, pepper, and Italian seasoning.
  3. Heat oil in a heavy-bottomed 12-inch skillet over medium-high heat. Add chicken in a single layer and sear for 3 minutes per side until a mahogany crust forms. Flip and cook for 3 minutes more until cooked through. Remove chicken and set aside.
  4. Reduce skillet heat to medium. Add butter to the pan, scraping up any browned bits (fond). Stir in minced garlic and cook for 1 minute until fragrant.
  5. Pour in heavy cream and nutmeg. Bring to a gentle simmer. Whisk in the grated Parmigiano-Reggiano gradually until melted and smooth.
  6. Add the cooked fettuccine and reserved pasta water to the skillet. Toss vigorously over low heat to emulsify the sauce until it clings to the pasta. Fold in the seared chicken and garnish with fresh parsley.