Ingredients:

  • 1/2 cup (115g) unsalted butter
  • 2 cups (480ml) heavy cream
  • 1 1/2 cups (150g) freshly grated Parmesan cheese
  • 1/2 tsp (2.5g) garlic powder
  • 1/4 tsp (1.5g) ground nutmeg
  • Salt to taste
  • Black pepper to taste
  • 1 lb (450g) fettuccine pasta
  • 1 lb (450g) chicken breast, sliced into strips
  • 2 tbsp (30ml) olive oil

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Cook the fettuccine until just al dente, reserving 1/2 cup of starchy pasta water before draining. Note: This water is liquid gold for the final texture
  2. Heat olive oil in a large skillet over medium high heat. Sauté chicken strips until golden brown and cooked through (about 5-7 minutes), then remove from the pan and set aside.
  3. In the same skillet, add the butter over medium low heat until melted and bubbling slightly. Note: Keep the heat low so the butter doesn't brown
  4. Pour in the heavy cream and simmer gently for 3-5 minutes until the cream slightly thickens. Wait until you see small bubbles around the edges, but do not let it reach a hard boil.
  5. Reduce heat to low. Gradually whisk in the grated Parmesan cheese, one handful at a time, stirring constantly until the cheese is completely melted and the sauce is a smooth glaze.
  6. Stir in garlic powder, nutmeg, salt, and black pepper.
  7. Add the cooked pasta and chicken back into the skillet.
  8. Toss everything together for 1-2 minutes until the sauce clings to the noodles in a velvety layer. If it's too thick, splash in a bit of that reserved pasta water.