Ingredients:

  • 680 g boneless skinless chicken breasts, sliced into strips
  • 30 ml olive oil
  • 5 g salt
  • 3 g black pepper
  • 5 g Italian seasoning
  • 450 g dried fettuccine pasta
  • 3.8 L water
  • 30 g salt (for boiling water)
  • 115 g unsalted butter
  • 480 ml heavy cream
  • 150 g freshly grated Parmesan cheese
  • 15 g garlic, minced
  • 1 g ground nutmeg
  • Salt and pepper to taste

Instructions:

  1. Pat the chicken strips dry with paper towels to ensure a proper sear. Season evenly with salt, pepper, and Italian seasoning.
  2. Heat olive oil in the skillet over medium-high heat until it shimmers.
  3. Add chicken in a single layer. Cook for 5–7 minutes per side until a mahogany-colored crust forms and the internal temperature reaches 165°F (74°C).
  4. Remove chicken from the pan and set aside on a plate to rest.
  5. Bring a large pot of heavily salted water to a rolling boil.
  6. Add fettuccine and cook for 1–2 minutes less than the package directions (this ensures it stays al dente after being tossed in the sauce).
  7. Reserve ½ cup (120ml) of starchy pasta water before draining.
  8. In the same skillet used for the chicken, lower the heat to medium.
  9. Melt the butter, then add minced garlic. Sauté for 1 minute until fragrant.
  10. Pour in heavy cream and nutmeg. Simmer for 3–5 minutes until the sauce thickens slightly.
  11. Turn heat to low and whisk in the grated Parmesan cheese until completely melted and smooth.
  12. Add cooked fettuccine and seared chicken into the skillet. Toss gently with tongs.
  13. If the sauce feels too thick, add reserved pasta water one tablespoon at a time until glossy and clinging.