Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, sliced into thin cutlets
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp Italian seasoning
  • 2 tbsp extra virgin olive oil
  • 1 lb dry fettuccine pasta
  • 1/2 cup unsalted butter
  • 3 cloves garlic, grated or finely minced
  • 2 cups heavy whipping cream, room temperature
  • 1.5 cups Parmigiano-Reggiano, freshly grated
  • 1/4 tsp ground nutmeg
  • 1/2 cup reserved pasta water
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Season the chicken cutlets evenly with kosher salt, black pepper, and Italian seasoning.
  2. Heat olive oil in a large heavy-bottomed skillet over medium-high heat. Sear chicken for 5–7 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Remove to a plate and tent with foil.
  3. While chicken is cooking, boil a large pot of salted water and cook fettuccine according to package directions until al dente. Reserve 1/2 cup of starchy pasta water before draining.
  4. In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, deglazing the brown bits from the pan.
  5. Pour in the heavy cream and ground nutmeg. Bring to a gentle simmer for 3-5 minutes until the sauce begins to reduce and thicken slightly.
  6. Reduce heat to low. Gradually whisk in the freshly grated Parmigiano-Reggiano until the sauce is completely smooth and emulsified.
  7. Add the cooked fettuccine to the skillet. Toss the pasta in the sauce, adding the reserved pasta water a tablespoon at a time if the sauce needs loosening.
  8. Slice the rested chicken breasts and serve over the pasta. Garnish with fresh parsley.