Ingredients:

  • 1 lb chicken breast, sliced into thin cutlets
  • 8 oz penne or fettuccine pasta
  • 1 cup heavy whipping cream
  • 0.5 cup Parmigiano-Reggiano, freshly grated
  • 2 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 4 cloves garlic, micro-planed
  • 0.25 cup reserved pasta water
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a boil and cook pasta according to package directions. Reserve 1/4 cup of the starchy pasta water before draining.
  2. Season the chicken cutlets with sea salt and black pepper. Heat olive oil in a large skillet over medium-high heat and sear chicken for 3–4 minutes per side until golden brown. Remove chicken from the pan and set aside.
  3. Lower the skillet heat to medium. Add the butter and the micro-planed garlic. Sauté for 30-45 seconds until fragrant and nutty, ensuring the garlic does not brown.
  4. Pour in the cold heavy cream and scrape the bottom of the pan to release the browned chicken bits (fond). Simmer for 2-3 minutes until the sauce slightly thickens.
  5. Whisk in the freshly grated Parmigiano-Reggiano and the reserved pasta water. Stir until the sauce is glossy and emulsified.
  6. Return the chicken to the pan and toss with the cooked pasta. Garnish with fresh parsley and serve immediately.