Ingredients:

  • 1 lb boneless skinless chicken breasts, sliced into bite-sized strips
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp unsalted butter (for chicken)
  • 12 oz fettuccine or bow-tie pasta
  • 4 qt water
  • 1 tbsp salt (for pasta water)
  • 3 tbsp unsalted butter (for sauce)
  • 4 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1/4 tsp ground nutmeg
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Season chicken strips with salt and pepper. Heat 2 tbsp of butter in the skillet over medium-high heat. Once foaming, add chicken in a single layer. Cook undisturbed for 3–4 minutes until browned, flip and cook for another 3 minutes until cooked through. Remove chicken and set aside.
  2. Bring a pot of salted water to a rolling boil. Add pasta and cook until al dente. Reserve 1/2 cup of starchy pasta water before draining.
  3. In the same skillet used for the chicken, melt 3 tbsp of butter over medium heat. Add minced garlic and sauté for 1 minute. Pour in heavy cream and simmer for 3–5 minutes until slightly thickened.
  4. Remove the pan from the heat. Stir in the grated Parmesan cheese and nutmeg until smooth and velvety.
  5. Add the cooked pasta and seared chicken back into the skillet. Toss to coat, adding reserved pasta water as needed to reach desired consistency. Garnish with chopped parsley.