1. Kosher salt and freshly ground black pepper 2. 12 ounces fettuccine 3. Olive oil, for tossing 4. 12 ounces boneless, skinless chicken breast (about 2) 5. 1 stick (8 tablespoons) unsalted butter 6. 2 cups heavy cream 7. 2 pinches freshly grated nutmeg 8. 1 1/2 cups freshly grated Parmigiano-Reggiano *also note that the pictures are not an accurate representation of what the food looks like in each step!
Get a pot of water to boil and salt it generously. Then add the pasta to cook according to the packaged directions until the noodles are tender yet firm. Drain the water out and put in a bit of oil.
Slice chicken into 1/4 inch thick strips. Lay them out on a plate or a sheet of waxed paper and season them with salt and pepper.
Heat a large skillet over medium heat and add 2 tablespoons of butter. Right when the butter begins to melt, put the heat up to medium high and add the chicken. Cook until the chicken is brown on one side then flip and repeat that process once more. Then transfer the chicken to a bowl. Should take about 3 minutes total.
Lower the heat back to medium and add the remaining 6 tablespoons of butter and scape the bottom of the skillet with a wooden spoon to release any brown bits. When the butter has mostly melted, whisk in the cream and nutmeg and allow it to simmer. After 2 minutes lower the heat to keep the sauce warm.
Put the Parmigiano-Reggiano into the sauce and start whisking again. Add the chicken and cooked pasta and toss them well. Season it with salt and pepper and it's ready to serve!
