Ingredients:

  • 1.5 lbs chicken breast, sliced into 1/2-inch strips
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 2 tbsp extra virgin olive oil
  • 1 lb fettuccine pasta
  • 1/2 cup unsalted butter
  • 2 cups heavy whipping cream
  • 1.5 cups freshly grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1/4 tsp ground nutmeg
  • 1/2 cup reserved pasta water
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Season chicken strips with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5 to 7 minutes until golden brown and no longer pink. Remove the chicken from the pan and set it aside on a plate.
  2. Boil the fettuccine in a large pot of salted water according to package directions until al dente. Reserve at least 1/2 cup of the starchy pasta water before draining.
  3. In the same skillet used for the chicken, melt the butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in the heavy whipping cream and bring to a gentle simmer.
  4. Gradually whisk in the freshly grated Parmesan cheese and nutmeg. Continue whisking until the cheese is completely melted and the sauce is smooth.
  5. Add the cooked fettuccine and seared chicken back into the skillet. Toss to coat, adding reserved pasta water one tablespoon at a time until the sauce reaches a velvety consistency.
  6. Garnish with fresh chopped parsley and serve immediately.