Creamy Chicken Pasta (Print Version)
# Ingredients:
01 -
10 tablespoons (1 stick and 2 tablespoons) of rich, unsalted European butter, split into portions.
02 -
2 skinless, boneless chicken breasts (weighing about 16 ounces total).
03 -
1 teaspoon flaky kosher salt, used in two parts.
04 -
1/4 teaspoon finely grated nutmeg.
05 -
A handful of fresh parsley, roughly chopped for garnish.
06 -
8 ounces of dry fettuccine noodles.
07 -
1/2 teaspoon black pepper, freshly ground, split for use.
08 -
1 cup heavy whipping cream.
09 -
2 tablespoons neutral canola oil.
10 -
1 cup finely shredded Parmesan cheese (about 2 1/2 ounces), save extra for topping.
11 -
2 small garlic cloves, minced finely.
# Instructions:
01 -
Fill a pot with salted water and cook the pasta just until tender but firm (roughly 9 minutes). Reserve half a cup of the cooking water before draining it all.
02 -
Dry the chicken using a paper towel, then sprinkle with 1/4 teaspoon pepper and 3/4 teaspoon salt.
03 -
In a large skillet, heat up the canola oil on medium-high. Sear chicken for around 5-7 minutes per side until golden and cooked internally to 165°F. Rest for 3 minutes, then slice.
04 -
In the same pan, melt the reserved butter. Toss in the garlic and sauté for 30 seconds. Pour in cream, stir in the Parmesan, grate in the nutmeg, and add the remaining salt and pepper. Let it simmer briefly (about 3 minutes).
05 -
Mix the cooked fettuccine into the sauce. Add a splash of the reserved pasta water if the sauce is too thick. Serve with the cooked chicken slices, parsley, and extra Parmesan sprinkled over the top.
# Notes:
01 -
Leftovers can be refrigerated for up to 3 days, though reheating might cause sauce separation.
02 -
If needed, make the chicken a day early, but it shines best when freshly served.
03 -
For the ideal result, go for a regular pan with straight sides, not a nonstick one.