Ingredients:

  • 1 lb boneless skinless chicken breasts, sliced into strips
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 2 cups heavy cream
  • 1 cup Parmesan cheese, freshly grated
  • 1/4 tsp ground nutmeg
  • 12 oz fettuccine
  • 1/2 cup reserved pasta water
  • 2 tbsp fresh parsley, chopped
  • 1 tsp lemon juice

Instructions:

  1. Toss the chicken strips in a bowl with garlic powder, paprika, salt, and pepper until evenly coated.
  2. Heat olive oil in a skillet over medium-high heat. Add chicken and cook for 5-7 minutes, flipping occasionally, until a mahogany-colored crust forms and the center is no longer pink.
  3. Remove chicken from the pan and set aside on a plate, leaving the browned bits in the pan.
  4. Melt butter in the same skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
  5. Pour in the heavy cream and nutmeg. Bring to a gentle simmer for 3-5 minutes, stirring occasionally, until the sauce thickens slightly.
  6. Remove the pan from the heat and whisk in the freshly grated Parmesan cheese until the sauce is smooth and silky.
  7. Toss the cooked fettuccine and seared chicken into the sauce. Add reserved pasta water and lemon juice as needed to emulsify and reach the desired consistency.
  8. Garnish with chopped fresh parsley and serve immediately.