# What You Need:
→ Poultry
01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs), sliced into strips
→ Pasta
02 - 10 oz fettuccine or penne pasta
→ Dairy & Sauce
03 - 2 tablespoons unsalted butter
04 - 2 tablespoons olive oil
05 - 3 garlic cloves, minced
06 - 1 cup heavy cream
07 - 1 cup freshly grated Parmesan cheese (about 3.5 oz)
08 - 1 cup low-sodium chicken broth
09 - 1/4 teaspoon freshly grated nutmeg
→ Seasonings
10 - 1/2 teaspoon salt
11 - 1/2 teaspoon black pepper
→ Garnish
12 - 2 tablespoons chopped fresh parsley
13 - Extra Parmesan cheese (optional)
# Steps:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
02 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Season chicken strips with salt and pepper. Add chicken to the skillet and cook for 5–6 minutes, turning once, until golden and cooked through. Remove chicken from the skillet and set aside.
03 - In the same skillet, lower heat to medium and add the remaining butter and olive oil. Add garlic and sauté for 1 minute until fragrant.
04 - Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Add heavy cream and nutmeg. Simmer gently for 2–3 minutes.
05 - Reduce heat to low and gradually stir in Parmesan cheese until melted and sauce is smooth and creamy.
06 - Add cooked pasta and chicken back to the skillet. Toss to coat evenly, adding reserved pasta water a little at a time until the sauce reaches desired consistency. Taste and adjust seasoning if needed. Garnish with chopped parsley and extra Parmesan before serving.
