Ingredients:
- 1.5 lbs chicken breast, sliced into medallions
- 1 lb dried fettuccine pasta
- 1.5 cups freshly grated Parmigiano-Reggiano cheese
- 3/4 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 2 tbsp unsalted butter
- 1 tbsp extra virgin olive oil
- 3 cloves fresh garlic, minced
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/4 cup fresh parsley, chopped
Instructions:
- Season the chicken. Rub the 1.5 lbs of sliced medallions with sea salt and black pepper. Note: This creates a dry brine that helps with browning.
- Sear the meat. Heat 1 tbsp olive oil in your 12 inch skillet over medium high heat. Cook the chicken until golden brown and cooked through (about 3 minutes per side). Remove and set aside.
- Boil the pasta. Drop the 1 lb of fettuccine into a large pot of salted boiling water. Cook until al dente (firm to the bite).
- Save the water. Scoop out 1 cup of the cloudy pasta water before you drain the noodles. Note: This is your insurance policy for a smooth sauce.
- Sauté the aromatics. Melt 2 tbsp butter in the same skillet. Add 3 cloves of minced garlic and cook until fragrant and just starting to soften (about 1 minute).
- Simmer the liquids. Pour in 1/2 cup chicken broth and 3/4 cup heavy cream. Whisk together and let it bubble until slightly reduced (about 2-3 minutes).
- Melt the cheese. Turn the heat to low. Gradually whisk in 1.5 cups of Parmigiano Reggiano and a splash of pasta water until the sauce is smooth and glossy.
- Combine everything. Toss the fettuccine and chicken back into the pan. Stir until every noodle is coated and the sauce clings to the pasta.
- Final touch. If the sauce looks too thick, add another tablespoon of pasta water. Garnish with 1/4 cup fresh parsley and serve immediately. For another variation on a hearty Italian dinner, you might want to try my [rustic chicken cacciatore](https://thegoldrecipes.com/recipes/rustic-chicken-cacciatore/) which is a great one pot meal for cooler evenings. It has that same everyone to the table energy but with a rich tomato base.