Ingredients:

  • 1.5 lbs chicken breast, sliced into thin cutlets
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 lb fettuccine pasta
  • 1/2 cup unsalted butter
  • 2 cups heavy cream (36% milkfat)
  • 1.5 cups Parmigiano-Reggiano, freshly grated
  • 3 cloves garlic, minced
  • 1/2 cup reserved pasta water
  • 1/4 cup fresh Italian parsley, chopped

Instructions:

  1. Season the sliced chicken breasts evenly with salt, pepper, garlic powder, and smoked paprika.
  2. Heat olive oil in a large heavy-bottomed skillet over medium-high heat. Sear the chicken for 3–5 minutes per side until a deep golden crust forms and internal temperature reaches 160°F (71°C). Remove to a plate, tent with foil, and rest for 5 minutes before slicing into strips.
  3. Boil a large pot of salted water. Add the fettuccine and cook for 1–2 minutes less than the package directions (extra al dente). Reserve 1/2 cup of the starchy pasta water before draining.
  4. In the same skillet used for the chicken, melt the butter over medium heat. Sauté the minced garlic for 1 minute until fragrant but not browned.
  5. Pour in the heavy cream and bring to a gentle simmer. Whisk in the freshly grated Parmigiano-Reggiano and the reserved pasta water, stirring constantly until the cheese is melted and the sauce is emulsified.
  6. Add the cooked fettuccine directly into the sauce. Toss vigorously for 1-2 minutes until the pasta is fully coated and the sauce has thickened. Top with sliced chicken and fresh parsley before serving.