Creamy Chicken Fettuccine (Print Version)
# Ingredients:
01 -
8 oz dried fettuccine pasta.
02 -
2 chicken breasts without skin or bones (roughly 1 lb total).
03 -
1 tsp kosher salt, split.
04 -
1/2 tsp fresh black pepper, divided.
05 -
2 tbsp vegetable oil.
06 -
8 tbsp (1 stick) unsalted butter in a European style, divided.
07 -
2 garlic cloves, chopped finely.
08 -
1 cup rich heavy cream.
09 -
1 cup finely shredded Parmesan cheese (about 2.5 oz), plus some extra to sprinkle when serving.
10 -
1/4 tsp of finely grated nutmeg.
11 -
Fresh parsley, roughly chopped, to garnish.
# Instructions:
01 -
Bring water to boil with some salt. Cook pasta till firm yet tender, about 8 to 10 minutes. Save 1/2 cup of the water before draining.
02 -
Dry the chicken using a paper towel. Sprinkle 3/4 tsp salt and 1/4 tsp pepper on it.
03 -
In a big pan on medium-high heat, warm the oil. Brown the chicken for 5-7 minutes per side, ensuring the middle reaches 165°F. Let rest for 3 minutes and then cut into slices.
04 -
Use the same pan and melt whatever butter is left. Toss in garlic and stir for half to a full minute. Mix in the cream, grated cheese, nutmeg, and the remaining salt and pepper. Let it bubble softly for 3-4 minutes.
05 -
Add the cooked pasta to the sauce, stirring to coat. Use pasta water to loosen if it feels too thick. Present with the chicken on top, parsley, and extra Parmesan cheese.
# Notes:
01 -
You can store leftovers in the fridge for up to 3 days. The sauce might look a bit off when reheated.
02 -
Feel free to prep the chicken a day early. It's tastiest fresh though.
03 -
A straight-sided pan works better here than a nonstick one.