Ingredients:

  • 1 pound (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon (15ml) olive oil
  • 1/2 teaspoon (2.5ml) garlic powder
  • 1/4 teaspoon (1.25ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 1/2 cup (113g / 1 stick) unsalted butter
  • 2 cloves garlic, minced
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) milk
  • 1/2 cup (50g) grated Parmesan cheese, plus extra for serving
  • 1/4 teaspoon (1.25ml) salt, or to taste
  • 1/4 teaspoon (1.25ml) black pepper, or to taste
  • Pinch of nutmeg (optional)
  • 1 pound (450g) fettuccine pasta
  • Water for boiling pasta
  • 1 teaspoon salt (for pasta water)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Drain well, reserving about 1/2 cup (120ml) of pasta water.
  2. While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, garlic powder, salt, and pepper. Sauté until the chicken is cooked through and lightly browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant (but not browned!).
  4. Gradually whisk in the heavy cream and milk. Bring to a simmer, then reduce heat to low. Simmer for 2-3 minutes, stirring occasionally, until slightly thickened.
  5. Stir in the Parmesan cheese until melted and smooth. Season with salt, pepper, and a pinch of nutmeg (if using).
  6. Add the cooked pasta and chicken to the sauce. Toss to coat, adding a little of the reserved pasta water if needed to adjust the consistency. Serve immediately, garnished with fresh parsley and extra Parmesan cheese.