Step-by-Step Instructions

1. 1. Prepare the pasta. Bring a large pot of generously salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente, usually 9-11 minutes. The pasta should still have a slight firmness when bitten. Reserve about ½ cup of the starchy pasta water before draining (this is my insurance policy for thinning the sauce if needed). Drain the pasta, but don’t rinse it – that starch helps the sauce cling beautifully.

1. 1. Prepare the chicken. While the water is heating, slice the chicken breasts horizontally into cutlets if they’re thick, then cut into strips about 1-inch wide. Season both sides with ½ teaspoon salt and ¼ teaspoon pepper.

1. 1. Cook the chicken. Heat olive oil in a large skillet over medium-high heat until shimmering. Add the chicken pieces in a single layer (work in batches if necessary to avoid overcrowding). Cook for 4-5 minutes on the first side until golden brown. Flip and cook another 3-4 minutes until the chicken reaches 165°F and is no longer pink in the center. Remove chicken to a plate and cover loosely with foil to keep warm.

1. 1. Start the sauce. In the same skillet (don’t wipe it out – those browned bits add flavor!), reduce heat to medium and add the butter. Once melted, add the minced garlic and cook for 30-60 seconds until fragrant but not browned. Keep stirring so the garlic doesn’t burn.

1. 1. Create the cream base. Slowly pour in the heavy cream while whisking continuously. Bring to a gentle simmer (not a full boil) and cook for 3-4 minutes, allowing it to reduce slightly and thicken. Season with the remaining ½ teaspoon salt and ¼ teaspoon pepper.

1. 1. Add the cheese. Reduce heat to low. Gradually add the grated Parmesan, stirring constantly as you go to ensure it melts smoothly into the sauce. Once all cheese is incorporated, add the grated nutmeg and stir to combine.

1. 1. Return chicken to the sauce. Add the cooked chicken pieces back to the skillet, including any accumulated juices from the plate. Gently stir to coat the chicken with the sauce and allow everything to heat through for about 2 minutes.

1. 1. Combine with pasta. Add the drained fettuccine to the skillet with the sauce and chicken. Using tongs,gently toss everything together until the pasta is evenly coated with sauce. If the sauce seems too thick, add a splash of the reserved pasta water, a little at a time, until you reach your desired consistency.Final adjustments. Taste and adjust seasoning if needed. Remove from heat and let the pasta rest for 1-2 minutes – this allows the sauce to thicken slightly and really cling to the pasta.

1. 1. Serve and garnish. Transfer to serving plates or a large pasta bowl. Sprinkle with chopped parsley and offer additional grated Parmesan cheese at the table. Serve immediately while hot.