Ingredients:

  • 1 lb chicken breast, sliced into thin cutlets
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • ½ cup unsalted butter
  • 2 cups heavy cream
  • 1 ½ cups freshly grated Parmesan cheese
  • 3 cloves garlic, minced
  • ¼ tsp ground nutmeg
  • 12 oz fettuccine pasta
  • 1 tbsp salt

Instructions:

  1. Bring a large pot of salted water to a boil and cook fettuccine pasta according to package directions.
  2. Toss chicken cutlets with salt, pepper, and garlic powder.
  3. Heat olive oil in a skillet over medium-high heat; sear chicken for 3-5 minutes per side until a mahogany-colored crust forms and internal temperature reaches 165°F (74°C). Remove chicken to a plate to rest.
  4. Lower skillet heat to medium. Add butter, and once foaming, stir in minced garlic and cook for 30 seconds until fragrant.
  5. Pour in the heavy cream and nutmeg. Simmer gently for 3-5 minutes, scraping the bottom of the pan to release the browned chicken bits until the sauce thickens slightly.
  6. Turn heat to low or remove from burner. Gradually whisk in the freshly grated Parmesan cheese one handful at a time, stirring constantly until completely melted.
  7. Fold in the cooked pasta and sliced chicken breasts, tossing to coat in the sauce.