Ingredients:

  • 1½ lb boneless skinless chicken breast, cubed
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 4 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 8 oz cream cheese, softened and cut into 1-inch cubes
  • 1 cup low-sodium chicken broth
  • 1 cup whole milk
  • 1 cup Parmesan cheese, freshly grated
  • 1/2 tsp Italian seasoning
  • 1/4 tsp ground nutmeg
  • 12 oz fettuccine or linguine pasta

Instructions:

  1. Bring a large pot of salted water to a boil, cook the fettuccine or linguine according to package instructions until al dente, drain, and set aside.
  2. Season the cubed chicken breast with salt, pepper, and garlic powder.
  3. Heat olive oil in a 12-inch heavy-bottomed skillet over medium-high heat. Add chicken in a single layer and sear until deep golden brown and fully cooked to an internal temperature of 165°F (74°C). Remove the chicken from the pan and set aside on a plate.
  4. Reduce heat to medium and melt the butter in the same skillet. Add the minced garlic and sauté for 30 to 60 seconds until fragrant and translucent.
  5. Stir in the cubed cream cheese. Using a whisk, stir continuously for 2–3 minutes on medium heat until the cubes have melted into a smooth, thick paste.
  6. Slowly pour in the chicken broth and whole milk, whisking constantly until the sauce is completely homogenized and velvety.
  7. Add the cooked pasta and seared chicken back into the skillet.
  8. Sprinkle in the freshly grated Parmesan, Italian seasoning, and nutmeg. Toss with tongs for 2 minutes over low heat until the sauce thickens and coats the noodles entirely.