Ingredients:

  • 1.5 lbs chicken breast, thinly sliced or cubed
  • 2 tbsp olive oil
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp paprika
  • 1 lb fettuccine or penne pasta
  • 1 tbsp salt
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • ¼ tsp ground nutmeg
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Cook the pasta according to the package directions until just al dente. Reserve 1 cup of the starchy pasta water before draining. Note: Al dente is key so the pasta doesn't mush when tossed in the sauce.
  2. Pat the chicken dry with paper towels and season with salt, pepper, and paprika. Heat olive oil in a skillet over medium high heat. Sear the chicken until golden brown and the internal temperature reaches 165°F (74°C). Remove chicken from the pan and set aside. Note: Check temps using [USDA guidelines](https://fdc.nal.usda.gov) to ensure safety without overcooking.
  3. Lower the heat to medium and melt the butter in the same skillet. Add the minced garlic and sauté for 1 minute until fragrant and soft.
  4. Pour in the heavy cream and nutmeg. Whisk constantly and simmer gently for 3-5 minutes until the sauce slightly thickens and coats the back of a spoon.
  5. Stir in the grated Parmesan cheese. Continue stirring until the cheese is completely melted and the sauce is smooth.
  6. Return the cooked chicken and drained pasta to the skillet. Toss together using tongs or a large spoon.
  7. Add reserved pasta water one tablespoon at a time. Continue tossing until the sauce is glossy and perfectly coats the pasta.
  8. Stir in lemon juice and parsley just before removing from heat. Serve immediately while the sauce is velvety.