Ingredients:

  • 1 pound (450g) boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon (15ml) olive oil
  • 1/2 teaspoon (2.5ml) garlic powder
  • 1/4 teaspoon (1.25ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 1 pound (450g) fettuccine pasta
  • 8 quarts (7.5 litres) water
  • 2 tablespoons (30ml) salt
  • 1/2 cup (1 stick / 115g) unsalted butter
  • 4 cloves garlic, minced
  • 1 1/2 cups (360ml) heavy cream
  • 1/2 cup (120ml) grated Parmesan cheese, plus extra for serving
  • 1/4 teaspoon (1.25ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • Pinch of nutmeg (optional)
  • 2 Tablespoons (30 ml) Fresh Parsley, Chopped

Instructions:

  1. Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions until al dente. Drain, reserving about 1/2 cup of pasta water.
  2. While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Season chicken with garlic powder, salt, and pepper. Cook until golden brown and cooked through (internal temperature reaches 165°F / 74°C), about 5-7 minutes. Remove chicken from skillet and set aside.
  3. In the same skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute (be careful not to burn!).
  4. Pour in heavy cream and bring to a simmer, stirring occasionally. Reduce heat to low and simmer for 2-3 minutes, allowing the cream to thicken slightly.
  5. Gradually whisk in Parmesan cheese until melted and smooth. Season with salt, pepper, and a pinch of nutmeg (if using).
  6. Add cooked pasta and chicken to the sauce. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. Serve immediately, garnished with extra Parmesan cheese and chopped parsley.