Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into thin cutlets
  • 1 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 0.5 tsp fine sea salt
  • 0.25 tsp cracked black pepper
  • 2 cups heavy cream
  • 0.5 cup unsalted butter
  • 1.5 cups freshly grated Parmesan cheese
  • 3 cloves fresh garlic, minced
  • 0.125 tsp ground nutmeg
  • 1 lb fettuccine pasta
  • 2 tbsp kosher salt

Instructions:

  1. Pat chicken breasts completely dry. Season with garlic powder, sea salt, and black pepper. Heat olive oil in a heavy-bottomed skillet over medium-high heat. Sear chicken for 5–7 minutes per side until the internal temperature reaches 165°F (74°C). Set aside to rest for 5 minutes before slicing.
  2. Bring a large pot of water to a rolling boil and add 2 tbsp kosher salt. Cook fettuccine for 10-12 minutes until al dente. Reserve 1 cup of starchy pasta water before draining the noodles.
  3. In a clean skillet or saucepan, melt 0.5 cup butter over medium heat until foaming slightly. Add 3 cloves of minced garlic and cook for 30 seconds until the aroma fills the kitchen. Pour in 2 cups of heavy cream and add the nutmeg. Bring to a low simmer until small bubbles form around the edges.
  4. Lower heat to medium-low and gradually whisk in the 1.5 cups of freshly grated Parmesan cheese. Continue whisking until the sauce forms a smooth, glossy emulsion. If the sauce is too thick, gradually add the reserved pasta water.
  5. Toss the al dente fettuccine with the sauce until thoroughly coated. Top with the sliced pan-seared chicken and serve immediately.