Ingredients:

  • 1 lb boneless, skinless chicken breasts, sliced into strips
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1/2 cup unsalted butter
  • 2 cups heavy cream
  • 1 1/2 cups freshly grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1/4 tsp ground nutmeg
  • 1 lb fettuccine pasta
  • 4 qts water
  • 2 tbsp salt

Instructions:

  1. Pat the chicken strips dry with paper towels and season evenly with salt, pepper, garlic powder, and Italian seasoning.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer and sear until golden-brown and the internal temperature reaches 165°F (74°C). Remove chicken to a plate and let rest.
  3. Reduce skillet heat to medium. Melt the butter in the same pan, stirring to scrape up the browned chicken bits (fond).
  4. Add minced garlic and sauté for 1 minute until fragrant.
  5. Pour in the heavy cream and ground nutmeg. Bring to a gentle simmer for 3-5 minutes until the sauce slightly thickens and becomes glossy.
  6. While the sauce simmers, boil the fettuccine in salted water until al dente. Reserve 1/2 cup of pasta water before draining.
  7. Turn the skillet heat to low and gradually whisk in the grated Parmesan cheese until melted and smooth.
  8. Toss the cooked pasta into the sauce, adding reserved pasta water as needed to emulsify the sauce, then fold in the sliced chicken.