Ingredients:

  • 1.5 cups heavy cream
  • 4 tablespoons salted butter
  • 2 cups freshly grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1 pinch nutmeg
  • Black pepper to taste
  • 16 oz fettuccine pasta
  • 2 large chicken breasts, thinly sliced
  • 1 tablespoon olive oil

Instructions:

  1. Bring a large pot of salted water to a boil. Add the 16 oz fettuccine and cook until just al dente. Note: The pasta finishes cooking in the sauce later.
  2. Reserve 1/2 cup of the cloudy pasta water before draining the noodles.
  3. Season the 2 sliced chicken breasts with salt and pepper. In a wide skillet, heat 1 tablespoon olive oil over medium high heat.
  4. Sear the chicken for 3-4 minutes per side until golden and crackling. Remove the chicken and set it aside to rest on a plate.
  5. Reduce the skillet heat to medium low. Add the 4 tablespoons of butter. Once melted, sauté the 3 cloves of minced garlic for 60 seconds until fragrant but not browned.
  6. Pour the 1.5 cups heavy cream into the skillet. Bring to a very gentle simmer until tiny bubbles appear at the edges. Note: Do not let it reach a rolling boil.
  7. Gradually whisk in the 2 cups of freshly grated Parmesan cheese and a pinch of nutmeg. Stir constantly until the sauce is velvety and ivory colored.
  8. Toss the cooked fettuccine into the sauce. Add 2 tablespoons of the reserved pasta water to help the sauce cling to the noodles.
  9. Top the pasta with the seared chicken slices and a generous dusting of freshly cracked black pepper.
  10. Serve immediately while the sauce is at its peak silkiness.