Creamy Chicken Pasta (Print Version)
# Ingredients:
01 -
8 oz of uncooked fettuccine.
02 -
About 1 lb of chicken breasts, boneless and skinless (2 pieces).
03 -
1 tsp of kosher salt, split.
04 -
1/2 tsp of black pepper, freshly cracked and divided.
05 -
2 tbsp of cooking oil like canola.
06 -
1 stick (8 tbsp) of unsalted European-style butter, separated.
07 -
2 minced garlic cloves.
08 -
1 cup of heavy whipping cream.
09 -
1 cup of grated Parmesan cheese (roughly 2 1/2 oz), plus some extra for servings.
10 -
A pinch (1/4 tsp) of ground nutmeg.
11 -
Fresh parsley, loosely chopped, for garnish.
# Instructions:
01 -
In salted water, boil fettuccine for 8-10 minutes to keep it firm. Save 1/2 cup of the water before draining.
02 -
Dry the chicken with a paper towel, then sprinkle it with 3/4 tsp of salt and 1/4 tsp of black pepper.
03 -
Warm the oil in a big pan on medium-high heat. Brown the chicken for 5-7 min each side until golden and the center hits 165°F. Let it rest 3 min before slicing.
04 -
Use the same pan to melt the reserved butter. Stir in garlic and cook it for 30-60 seconds. Pour in the cream, add Parmesan, nutmeg, and any remaining salt and pepper. Let it cook for 3-4 minutes on low heat.
05 -
Stir fettuccine gently into the sauce. Use some reserved pasta water to adjust thickness if needed. Add sliced chicken, top with parsley and more Parmesan before serving.
# Notes:
01 -
Keep leftovers in the refrigerator for up to 3 days. Reheating may cause the sauce to split.
02 -
Chicken can be cooked the day before. It's best eaten fresh though.
03 -
Using a flat-sided pan (not nonstick!) works better here.