Ingredients:

  • 1.5 lbs chicken breast, sliced into thin medallions
  • 1 lb fettuccine pasta
  • 1/2 cup unsalted butter
  • 2 cups heavy whipping cream
  • 1.5 cups freshly grated Parmesan cheese
  • 4 cloves fresh garlic, minced
  • 1 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp ground nutmeg
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Add the fettuccine and cook until 1 minute before al dente. Reserve 1 cup of starchy pasta water before draining.
  2. Season chicken medallions with sea salt, black pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4 minutes per side until mahogany crust forms and internal temperature reaches 165°F. Remove and set aside.
  3. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 45 seconds until fragrant.
  4. Pour in heavy cream, whisking constantly. Bring to a gentle simmer (do not boil). Whisk in nutmeg and additional black pepper.
  5. Reduce heat to low. Gradually whisk in freshly grated Parmesan cheese until melted and smooth. Toss in cooked pasta and sliced chicken, adding reserved pasta water as needed to reach desired consistency. Garnish with parsley.