Ingredients:

  • 1 lb fettuccine
  • 2 tbsp sea salt
  • 4 tbsp unsalted butter
  • 6 cloves garlic, minced
  • 2 cups heavy cream
  • 1.5 cups parmesan cheese, freshly grated
  • 0.5 tsp black pepper
  • 0.25 tsp nutmeg
  • 1.5 lbs chicken breast, cubed

Instructions:

  1. Heat a splash of oil in a skillet over medium high heat. Add the cubed chicken breast and sear 5-7 mins until the edges are mahogany colored and caramelized. Note: Don't crowd the pan or the chicken will boil instead of sear
  2. Remove the chicken from the pan and set aside on a plate.
  3. Lower the heat to medium. Melt the unsalted butter in the same skillet, scraping up the brown bits (fond) from the meat.
  4. Add the minced garlic to the butter and sauté 1-2 mins until fragrant and pale gold. Note: If the garlic turns dark brown, it will taste bitter
  5. Pour in the heavy cream and bring to a gentle simmer, reducing for 3-5 mins until slightly thickened.
  6. Stir in the black pepper and nutmeg.
  7. Toss in the cooked fettuccine and a splash of reserved pasta water, stirring constantly until the sauce is velvety and clings to the noodles.
  8. Turn off the heat and fold in the grated parmesan cheese and seared chicken until fully integrated.