Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5g) garlic powder
  • 1/2 tsp (2.5g) paprika
  • 1/4 tsp (1.25g) salt
  • 1/4 tsp (1.25g) black pepper
  • 1 lb (454g) fettuccine pasta
  • 4 quarts (3.8 liters) water
  • 1 tbsp (15g) salt
  • 1/2 cup (113g) unsalted butter
  • 4 cloves garlic, minced
  • 2 cups (473ml) heavy cream
  • 1 cup (113g) freshly grated Parmesan cheese, plus more for serving
  • 1/4 tsp (1.25g) ground nutmeg
  • 1/4 tsp (1.25g) salt, or to taste
  • 1/4 tsp (1.25g) black pepper, or to taste
  • 2 tbsp (30ml) reserved pasta water
  • Fresh parsley, chopped (optional)

Instructions:

  1. Bring water to a rolling boil. Add salt, then pasta. Cook according to package directions until al dente. Reserve 2 tbsp of pasta water before draining, then drain the pasta well.
  2. Toss chicken with olive oil, garlic powder, paprika, salt, and pepper.
  3. Heat skillet over medium-high heat. Add chicken and cook until cooked through and no longer pink inside (internal temperature of 165°F/74°C). Set aside.
  4. Melt butter in the same skillet over medium heat. Add garlic and sauté until fragrant (about 30 seconds).
  5. Pour in heavy cream and bring to a simmer.
  6. Reduce heat to low and gradually whisk in Parmesan cheese until melted and smooth.
  7. Stir in nutmeg, salt, and pepper. Taste and adjust seasonings as needed.
  8. Add cooked pasta and chicken to the sauce. Toss to coat. If sauce is too thick, add a little reserved pasta water until desired consistency is reached. Serve immediately, garnished with fresh parsley and extra Parmesan cheese.