Ingredients:

  • 1 lb boneless skinless chicken breasts, sliced into thin cutlets
  • 1 tsp Kosher salt
  • 1/2 tsp Cracked black pepper
  • 1 tsp Dried Italian seasoning
  • 1 tbsp Extra virgin olive oil
  • 12 oz Dried fettuccine pasta
  • 2 tbsp Unsalted butter
  • 3 cloves Garlic, finely grated
  • 1/2 cup Light cream or half-and-half
  • 1 cup Freshly grated Parmigiano-Reggiano
  • 1/2 cup Reserved starchy pasta water
  • 1 tbsp Fresh parsley, finely minced

Instructions:

  1. Prep the chicken. Pat the 1 lb of chicken breasts dry with a paper towel. Season both sides evenly with the 1 tsp salt, 1/2 tsp pepper, and 1 tsp Italian seasoning. Note: Drying the meat ensures a golden sear rather than steaming.
  2. Boil the pasta. Bring a large pot of salted water to a boil. Add the 12 oz of fettuccine and cook for about 8-10 minutes until it reaches an al dente texture.
  3. Sear the meat. Heat the 1 tbsp olive oil in your skillet over medium high heat. Add the chicken cutlets and cook for 3-4 minutes per side until golden and cooked through. Remove and let them rest on a plate.
  4. Save the water. Just before the pasta is done, dip your measuring cup into the pot and collect 1/2 cup of the starchy water. Drain the rest of the pasta but do not rinse the noodles.
  5. Sauté the garlic. Lower the skillet heat to medium. Melt the 2 tbsp butter and add the 3 cloves of grated garlic. Cook for about 1 minute until the aroma fills the kitchen but the garlic hasn't browned.
  6. Warm the cream. Pour in the 1/2 cup of light cream. Let it simmer gently for 2 minutes to thicken slightly.
  7. Combine the elements. Toss the cooked fettuccine into the skillet. Pour in half of your reserved pasta water and stir vigorously with your tongs.
  8. Melt the cheese. Turn off the heat. Add the 1 cup of Parmigiano Reggiano in three batches, tossing between each. Note: Residual heat melts the cheese without making it grainy.
  9. Adjust the sauce. If the pasta looks dry, add the remaining pasta water a tablespoon at a time until the sauce is glossy and velvety.
  10. Final assembly. Slice the rested chicken into strips. Place them over the pasta, sprinkle with the 1 tbsp fresh parsley, and serve immediately while steaming hot.