Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, sliced into 1/2-inch strips
  • 1 lb dry fettuccine pasta
  • 2 cups heavy cream
  • 1/2 cup unsalted butter, cubed
  • 2 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 1.5 cups freshly grated Parmesan cheese
  • 2 oz full-fat cream cheese, softened
  • 3 cloves garlic, minced
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/4 tsp nutmeg
  • 1/2 cup reserved starchy pasta water
  • Kosher salt to taste
  • Freshly cracked black pepper to taste

Instructions:

  1. Pat the chicken strips completely dry with paper towels. Season generously with garlic powder, dried oregano, salt, and pepper.
  2. Heat 1 tbsp olive oil and 2 tbsp butter in a heavy-bottomed 12-inch skillet over medium-high heat. Sear the chicken until a golden-brown crust forms, about 5-7 minutes until the edges are golden and the meat is opaque. Remove chicken and set aside, keeping the fond in the pan.
  3. Boil a large pot of heavily salted water. Add the fettuccine and cook for 9-10 minutes until al dente. Reserve 1/2 cup of pasta water before draining.
  4. In the same skillet used for the chicken, add the minced garlic and sauté for 1 minute until fragrant. Add 1/2 cup cubed butter and heavy cream, whisking to deglaze the pan.
  5. Whisk in the cream cheese until melted, followed by the Parmesan cheese and nutmeg. Stir until the sauce is smooth and thickened. Simmer for 3-5 minutes until the sauce slightly thickens and can coat the back of a spoon.
  6. Toss the pasta and cooked chicken into the sauce. Add reserved pasta water as needed to reach desired consistency. Simmer for 2 minutes to allow pasta to finish cooking in the sauce.