Ingredients:

  • 5 lbs Boneless, skinless chicken breasts (cut into thin cutlets)
  • 1 tsp Dried Italian Herb Blend
  • Salt and Black Pepper, to taste
  • 1 tbsp Olive Oil (for searing)
  • 12 oz Fettuccine or Linguine
  • 1 tbsp Coarse Sea Salt (for boiling water)
  • 4 tbsp Unsalted Butter
  • 6 cloves Fresh Garlic, finely minced
  • 2 tbsp All-Purpose Flour
  • 1 cup Low-Sodium Chicken Stock
  • 1 cup Double Cream or Half-and-Half
  • 1 cup Freshly Grated Parmesan Cheese (packed)
  • 1/2 cup Reserved Pasta Water (minimum)
  • 2 tbsp Fresh Parsley, finely chopped
  • 1/2 tsp Red Pepper Flakes (optional)

Instructions:

  1. Prep the Components: Season the chicken cutlets generously with salt, pepper, and Italian herbs. Ensure the parmesan is freshly grated and the garlic is minced.
  2. Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook until al dente (usually 1-2 minutes shy of package directions).
  3. Reserve Water: Before draining, scoop out at least 1/2 cup (120ml) of the starchy cooking water. Drain the pasta and set it aside.
  4. Sear the Chicken: Heat the olive oil in the large skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C).
  5. Rest: Remove the chicken from the skillet and transfer it to a cutting board. Tent loosely with foil to rest.
  6. Start the Roux: Reduce the heat to medium-low. Add the butter to the skillet. Once melted, whisk in the flour to create a smooth paste (a roux). Cook for 1 minute, stirring constantly, until light golden brown and nutty smelling.
  7. Infuse the Garlic: Add the minced garlic to the roux and sauté for 30–60 seconds, until fragrant. Do not let the garlic brown or burn.
  8. Add Liquids: Slowly whisk in the warm chicken stock until smooth, ensuring there are no lumps. Next, slowly whisk in the double cream/half-and-half. Bring the sauce to a gentle simmer and cook for 2-3 minutes until slightly thickened.
  9. Add the Cheese: Remove the skillet from the heat immediately. Stir in the grated Parmesan cheese, a little at a time, whisking vigorously until the sauce is completely smooth and the cheese is melted. Taste and adjust seasoning.
  10. Combine: Add the reserved pasta and any accumulated chicken juices from the resting board back into the sauce. Toss well to coat every strand.
  11. Adjust Consistency: If the sauce is too thick, stream in the reserved pasta water, 1 tablespoon at a time, until the sauce clings beautifully to the pasta.
  12. Slice and Serve: Slice the rested chicken cutlets thickly. Place the pasta in serving bowls, top with the sliced chicken, and garnish generously with fresh parsley and red pepper flakes (if using).