Ingredients:

  • 1 lb fettuccine pasta
  • 2 large chicken breasts
  • 1 tbsp olive oil
  • 1/2 cup unsalted butter
  • 2 cups heavy whipping cream
  • 1.5 cups freshly grated Parmigiano-Reggiano
  • 2 cloves garlic, minced into a paste
  • 1/4 tsp freshly grated nutmeg
  • 1/2 cup high-quality basil pesto
  • 1 tbsp fresh lemon juice
  • 1/2 tsp cracked black pepper
  • 1/2 cup reserved pasta water

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add fettuccine and cook until 1 minute before al dente. Reserve 1 cup of starchy pasta water before draining.
  2. Season chicken breasts with salt and pepper. In a 12-inch sauté pan over medium-high heat, sear chicken in olive oil until the internal temperature reaches 165°F (74°C). Remove from pan, let rest, and slice.
  3. In the same pan over medium heat, melt the butter. Whisk in the heavy whipping cream, minced garlic, and nutmeg. Bring to a gentle simmer for 3-4 minutes until slightly thickened.
  4. Remove the pan from the heat source. Gradually fold in the freshly grated Parmigiano-Reggiano, whisking constantly until the cheese is fully melted and the sauce is smooth to avoid grittiness.
  5. Whisk in the basil pesto and lemon juice until the sauce is marbled and vibrant green.
  6. Add the cooked pasta and sliced chicken to the sauce. Gradually pour in the reserved pasta water while tossing vigorously to emulsify the sauce and coat the noodles.