Ingredients:

  • 1 lb fettuccine pasta
  • 1½ lbs boneless skinless chicken breast, cubed into 1-inch pieces
  • 8 oz cremini mushrooms, sliced
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1/4 tsp ground nutmeg
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a boil; cook the fettuccine according to package directions.
  2. While water heats, add olive oil to a wide skillet over medium-high heat. Season chicken cubes with 1 tsp salt and 1/2 tsp black pepper, then sear until golden-brown and they reach an internal temperature of 165°F (74°C). Remove chicken from pan and set aside.
  3. In the same pan, add sliced mushrooms and cook undisturbed for 3 minutes to achieve a rich brown sear, then stir and cook until tender. Remove mushrooms and set aside with the chicken.
  4. Lower heat to medium and melt 3 tbsp unsalted butter. Add minced garlic and sauté for 1 minute until fragrant.
  5. Pour in 2 cups heavy cream and bring to a gentle simmer, bubbling softly for 3-5 minutes until slightly thickened.
  6. Turn heat to low. Gradually whisk in 1 cup grated Parmesan cheese and 1/4 tsp ground nutmeg, stirring constantly until the sauce is glossy and smooth.
  7. Reserve 1/2 cup of starchy pasta water, then drain the cooked fettuccine.
  8. Add the drained pasta, seared chicken, and browned mushrooms into the skillet. Toss over low heat until well coated. If the sauce is too thick, stir in the reserved pasta water one tablespoon at a time until velvety.
  9. Garnish with 2 tbsp chopped fresh parsley before serving.