Ingredients:

  • 1 lb Dried Fettuccine pasta
  • 2 tbsp Sea salt
  • 1.5 lbs Boneless skinless chicken breasts, sliced into 1/2-inch strips
  • 1 tsp Kosher salt
  • 1/2 tsp Cracked black pepper
  • 1 tsp Italian seasoning
  • 2 tbsp Avocado oil
  • 1/2 cup Unsalted butter
  • 2 cups Heavy whipping cream (36% fat)
  • 3 cloves Garlic, grated
  • 1.5 cups Freshly grated Parmesan Reggiano
  • 1/4 tsp Ground nutmeg
  • 1 tbsp Fresh parsley, chopped

Instructions:

  1. Bring a large pot of water to a heavy boil. Add sea salt. Cook fettuccine for 1-2 minutes less than package directions to achieve al dente texture. Reserve 1 cup of starchy pasta water before draining.
  2. Season chicken strips with kosher salt, black pepper, and Italian seasoning. Heat oil in a large heavy-bottomed skillet over medium-high heat. Sear chicken in a single layer until a golden-brown crust forms (3-4 minutes per side) and internal temperature reaches 165°F. Remove chicken and set aside.
  3. Reduce skillet heat to medium-low. Add unsalted butter and grated garlic to the pan, scraping up the browned chicken bits (fond). Pour in the heavy whipping cream and nutmeg. Simmer for 3-5 minutes until slightly thickened.
  4. Whisk in the freshly grated Parmesan Reggiano slowly until melted and smooth. Do not boil once cheese is added to prevent graininess.
  5. Toss the cooked fettuccine into the sauce. Add reserved pasta water 1/4 cup at a time until the sauce emulsifies and coats the noodles perfectly. Top with seared chicken and garnish with fresh parsley.