Ingredients:

  • 1½ lb chicken breast, cut into bite-sized pieces
  • 1 lb penne or fettuccine pasta
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • ½ cup reserved pasta water
  • 1 tbsp fresh lemon juice
  • ¼ tsp ground nutmeg

Instructions:

  1. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until just under al dente. Before draining, scoop out at least ½ cup of the starchy pasta water and set it aside.
  2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season chicken pieces with 1 tsp salt and ½ tsp black pepper. Add chicken to the pan in a single layer and sear until golden-brown on all sides and the internal temperature reaches 165°F (74°C). Remove chicken from the pan and set aside on a plate.
  3. Lower the skillet heat to medium. Melt 4 tbsp unsalted butter in the same pan, scraping up the browned bits from the bottom. Add minced garlic and sauté for 1 minute until fragrant but not brown.
  4. Pour in the heavy cream and lemon juice. Simmer gently for 3-4 minutes until the sauce begins to thicken slightly.
  5. Stir in the grated Parmesan cheese and nutmeg, whisking constantly until the sauce is smooth.
  6. Fold the seared chicken back into the sauce. Add the cooked pasta and ¼ cup of the reserved pasta water. Toss everything together over low heat for 2 minutes. If the sauce is too thick, add more pasta water one tablespoon at a time until the consistency is velvety.