Ingredients:

  • 1.5 lbs (680g) boneless skinless chicken breasts, cubed
  • 1 tbsp (15ml) olive oil
  • 2 tbsp (28g) unsalted butter
  • 1 tsp (5g) salt
  • ½ tsp (2g) cracked black pepper
  • 4 cloves (20g) garlic, minced
  • 1 cup (240ml) heavy cream, warmed
  • ½ cup (120ml) chicken broth
  • 1 cup (100g) freshly grated Parmesan cheese
  • ¼ tsp (1g) nutmeg
  • 12 oz (340g) penne or fettuccine pasta
  • 2 tbsp (8g) fresh parsley, chopped
  • 1 tbsp (15ml) lemon juice

Instructions:

  1. Bring a large pot of salted water to a boil and cook pasta according to package directions.
  2. Heat olive oil and butter in a skillet over medium-high heat. Add chicken cubes, seasoned with salt and pepper, and sear until golden-brown and cooked through (about 5–7 minutes). Remove chicken from the pan and set aside.
  3. Lower heat to medium. In the same skillet, add minced garlic and sauté for 1–2 minutes until aromatic and translucent.
  4. Pour in chicken broth to deglaze the pan, scraping the bottom. Stir in warmed heavy cream and nutmeg, then simmer gently for 3–5 minutes until slightly reduced.
  5. Stir in the Parmesan cheese until completely melted and smooth.
  6. Return the cooked chicken and drained pasta to the skillet. Toss over low heat for 1–2 minutes until the sauce coats the pasta. Stir in lemon juice and fresh parsley before serving.