Ingredients:

  • 2 large (approx. 1.5 lb / 700 g) Boneless, Skinless Chicken Breast, trimmed
  • Kosher Salt and Fresh Black Pepper, to taste
  • 2 Tbsp (30 ml) Olive Oil
  • 1 Tbsp (14 g) Unsalted Butter (for searing)
  • 12 oz (340 g) Fettuccine Pasta
  • 1 Tbsp (15 g) Kosher Salt (for boiling water)
  • 6 Tbsp (85 g) Unsalted Butter, cut into 1/2-inch cubes and kept cold
  • 3 cloves Fresh Garlic, finely minced
  • 2 cups (480 ml) Heavy Cream (or Double Cream), room temperature
  • 5 cups (packed / 130 g) Freshly Grated Parmesan Reggiano
  • 1/2 tsp (2.5 g) Fine Sea Salt
  • 1/4 tsp (1 g) Freshly Ground Black Pepper
  • Pinch Freshly Grated Nutmeg

Instructions:

  1. Slice the chicken breasts horizontally into two thinner cutlets. Pat them dry and season generously with salt and pepper. Heat olive oil and 1 Tbsp butter in a large skillet over medium-high heat. Cook the cutlets for 4–5 minutes per side until golden brown and cooked through (165°F / 74°C). Remove chicken to rest for 5 minutes, then slice thinly.
  2. Bring heavily salted water to a rolling boil in a stockpot. Add the fettuccine and cook until al dente. Before draining, reserve about 1.5 cups (360 ml) of the starchy pasta cooking water. Drain the pasta immediately.
  3. Reduce the skillet heat to medium-low. Add the remaining 6 Tbsp of cold, cubed butter and the minced garlic to the skillet (the one used for the chicken). Sauté for 30–60 seconds until fragrant, ensuring the garlic does not brown.
  4. Pour in the room-temperature heavy cream and bring it to a gentle simmer (small bubbles forming around the edges). Stir in the salt, pepper, and a pinch of nutmeg. Cook for 2–3 minutes to slightly reduce.
  5. Remove the skillet completely from the heat source. Gradually whisk in the freshly grated Parmesan, a large handful at a time. Continue whisking until the sauce is completely smooth and glossy.
  6. Add the drained fettuccine directly into the sauce. Toss vigorously to coat. Add the reserved pasta water, one ladleful at a time, until the sauce reaches your desired creamy consistency. Gently fold in the sliced chicken. Taste and adjust seasoning if necessary.
  7. Transfer immediately to warm serving bowls and garnish with extra Parmesan and a sprinkle of fresh parsley, if desired.