Ingredients:

  • 1.5 lb boneless, skinless chicken breasts, sliced into strips
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 2 tbsp olive oil
  • ½ cup unsalted butter
  • 2 cups heavy cream
  • 1 ½ cups freshly grated Parmesan cheese
  • 3 cloves garlic, minced
  • ¼ tsp ground nutmeg
  • 1 lb fettuccine pasta
  • 1 tbsp salt

Instructions:

  1. Season the chicken strips thoroughly with salt, pepper, garlic powder, and Italian seasoning.
  2. Heat olive oil in a large deep skillet over medium-high heat until shimmering. Add chicken in a single layer and cook until mahogany-colored and cooked through, approximately 5-7 minutes per side. Remove chicken to a plate and let it rest.
  3. Bring a large pot of salted water to a rolling boil. Add fettuccine and cook until al dente. Reserve ½ cup of pasta water before draining the noodles.
  4. Reduce skillet heat to medium. Melt butter, then add minced garlic and sauté for 1 minute until fragrant.
  5. Pour in the heavy cream and simmer gently for 3-5 minutes until slightly thickened.
  6. Whisk in the grated Parmesan and nutmeg, stirring constantly until the cheese is fully melted and the sauce is smooth.
  7. Toss the cooked fettuccine and seared chicken into the skillet. Use tongs to coat every strand in the sauce, whisking in reserved pasta water one tablespoon at a time if the sauce is too thick.