Ingredients:

  • 1 lb (450g) fettuccine pasta
  • 1 tbsp (15g) kosher salt
  • 1/2 cup (115g) unsalted butter
  • 2 cups (480ml) heavy cream
  • 3 cloves (15g) garlic, minced
  • 1 1/2 cups (150g) freshly grated Parmesan cheese
  • 1/4 tsp (1.5g) ground nutmeg
  • 1/2 tsp (3g) black pepper
  • 3 cups (450g) shredded rotisserie chicken

Instructions:

  1. Bring a large pot of water and 1 tbsp (15g) kosher salt to a rolling boil. Add 1 lb (450g) fettuccine and cook according to package directions until al dente. Reserve 1/2 cup (120ml) of the starchy pasta water before draining the pasta.
  2. While the pasta cooks, melt 1/2 cup (115g) unsalted butter in a large skillet over medium heat. Stir in 3 cloves (15g) minced garlic and sauté for about 1 minute until fragrant but not browned.
  3. Pour in 2 cups (480ml) heavy cream and simmer gently for 3–5 minutes until the sauce slightly thickens and looks glossy.
  4. Reduce heat to low. Whisk in 1 1/2 cups (150g) freshly grated Parmesan cheese one handful at a time, stirring constantly until the sauce is smooth. Stir in 1/4 tsp (1.5g) ground nutmeg and 1/2 tsp (3g) black pepper.
  5. Fold in 3 cups (450g) shredded rotisserie chicken, stirring until the meat is heated through to an internal temperature of 165°F/74°C.
  6. Toss in the cooked pasta, adding the reserved pasta water one tablespoon at a time if the sauce needs more fluidity to coat the noodles.