| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 12 ounces fettuccine
- Olive oil, for tossing
- 12 ounces boneless, skinless chicken breast (about 2)
- 1 stick (8 tablespoons) unsalted butter
- 2 cups heavy cream
- 2 pinches freshly grated nutmeg
- 1 1/2 cups freshly grated Parmigiano-Reggiano
Instructions
- Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
- Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
- Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
- Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
- Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1292 |
| Total Fat | 89 g |
| Saturated Fat | 51 g |
| Carbohydrates | 69 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 54 g |
| Cholesterol | 296 mg |
| Sodium | 883 mg |
Reviews
Personal preference + flavor additions:
– grate Parmesan cheese first .. takes forever
– then cut/season your chicken (I used salt, pepper + Cajun and it was perfect)
* have your skillet warming on low and pot of water (generously salted) heating up as you’re cutting your chicken so that it’s at a boil by the time your chicken is ready to go in the skillet. The pasta will be done by the time you fry and remove chicken.
+ 1tsp minced garlic to butter before adding chicken
– strain noodles (I did not add olive oil because they wouldn’t be sitting long – adding the oil prevents the sauce from sticking to noodles, but prevents noodles from sticking to each other if they will be sitting for a while before adding to sauce)
– used one 1 1/2 cup of heavy cream and 2 cups of cheese
+ 1/2 tsp salt,1/4 tsp pepper, 1tsp minced garlic, pinch of basil, pinch of oregano, pinch of nutmeg for flavor (added seasons before cheese)
– toss in chicken and noods – SO GOOD!