Ingredients:

  • large (approx. 400g total) Boneless, Skinless Chicken Breasts (halved horizontally)
  • tbsp Olive Oil
  • tsp Kosher Salt (for chicken)
  • ½ tsp Black Pepper (for chicken)
  • ½ tsp Smoked Paprika (optional)
  • g (12 oz) Fettuccine or Linguine pasta
  • tsp Kosher Salt (for the boiling water)
  • tbsp (56g) Unsalted Butter
  • cloves Fresh Garlic (minced finely)
  • cup (240 ml) Low-Sodium Chicken Stock
  • ½ cups (360 ml) Heavy Cream (minimum 35% fat)
  • cup (85g) Freshly Grated Parmigiano Reggiano
  • ¼ cup (20g) Fresh Parsley (finely chopped)
  • Salt and Black Pepper (to taste)

Instructions:

  1. Start Water: Fill the large stockpot with water, add the 2 tsp salt, and bring to a rolling boil.
  2. Prep Chicken: While the water heats, slice the chicken breasts horizontally to create four cutlets. Pat the cutlets dry with kitchen roll. Season both sides thoroughly with salt, pepper, and paprika.
  3. Cook Pasta: Add the fettuccine to the boiling water and cook according to package directions, aiming for al dente (usually 8–10 minutes).
  4. Reserve Starch: Before draining, scoop out 1 ½ cups (360 ml) of the starchy pasta water. Drain the pasta and set it aside.
  5. Sear the Chicken: Heat the oil in the large skillet over medium-high heat until shimmering. Add the seasoned chicken cutlets. Sear for 3–4 minutes per side until deeply golden brown and cooked through (internal temperature 165°F/74°C).
  6. Rest: Remove the chicken from the pan and place it on a cutting board to rest.
  7. Build the Garlic Butter Sauce Base: Reduce the heat in the skillet to medium-low. Add the butter and let it melt. Add the minced garlic and sauté gently for 60–90 seconds. Do not let the garlic brown or burn.
  8. Deglaze: Pour the chicken stock into the pan. Bring to a simmer and scrape up any browned bits (fond) from the bottom of the pan. Simmer for 1 minute until slightly reduced.
  9. Finish the Cream Sauce: Pour the heavy cream into the skillet and bring it just up to a gentle simmer (do not boil rapidly). Cook for 2–3 minutes until the sauce begins to thicken slightly.
  10. Incorporate Cheese: Remove the skillet from the heat entirely. Gradually whisk in the freshly grated Parmesan until the cheese is fully melted and incorporated, creating a smooth, velvety sauce.
  11. Adjust Consistency: If the sauce seems too thick, whisk in reserved pasta water, 1/4 cup at a time, until the desired consistency is achieved. Taste and adjust seasoning with salt and pepper.
  12. Combine and Serve: Slice the rested chicken cutlets thinly against the grain. Add the drained fettuccine directly into the sauce and toss thoroughly. Gently fold in the sliced chicken and half of the chopped parsley.
  13. Serve immediately among serving bowls. Garnish with the remaining fresh parsley and an extra dusting of Parmesan.