Ingredients:

  • 1½ lb boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp dried Italian herbs
  • ½ cup unsalted butter
  • 2 cups heavy cream
  • 1½ cups freshly grated Parmesan cheese
  • 3 cloves minced garlic
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • 1 lb fettuccine pasta
  • 1 tbsp salt

Instructions:

  1. Pat the chicken breasts dry and rub them with olive oil, salt, black pepper, garlic powder, and dried Italian herbs.
  2. Heat a grill pan over medium-high heat until shimmering; sear the chicken for 6–8 minutes per side until a chestnut brown crust forms and the internal temperature reaches 165°F (74°C).
  3. Remove the chicken from the heat and let it rest for 5 minutes before slicing into strips.
  4. Bring a large pot of water with 1 tbsp salt to a rolling boil.
  5. Add the fettuccine and cook according to package directions, removing the pasta 1 minute early so it is slightly under-done (al dente).
  6. Reserve ½ cup of pasta water, then drain the pasta.
  7. In a large skillet over medium heat, melt the butter and sauté the minced garlic for 1 minute until fragrant.
  8. Stir in the heavy cream and ground nutmeg, bringing the mixture to a gentle simmer for 3–5 minutes.
  9. Slowly whisk in the grated Parmesan cheese, stirring constantly until the sauce is smooth and glossy.
  10. Toss the al dente pasta into the sauce, adding a splash of the reserved pasta water to help the sauce cling to the noodles.
  11. Fold in the sliced grilled chicken and serve immediately.