Instructions
- Season Chicken with Italian Herb Blend, Salt, and Pepper.
- Heat Olive Oil in a cast iron skillet over medium-high heat. Cook Chicken until cooked through, about 6-8 minutes per side. Let rest, then slice.
- Cook Fettuccine Pasta in heavily salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
- Prepare the Sauce. In a large, heavy-bottomed saucepan, melt Butter over medium heat and cook until browned and fragrant (beurre noisette).
- Add minced Garlic and cook for 30 seconds until fragrant.
- Deglaze the pan with White Wine and simmer for 3 minutes, reducing slightly.
- Add Heavy Cream to the saucepan and bring to a simmer, stirring occasionally.
- Reduce heat to low and whisk in Parmesan Cheese until melted and smooth. Do not boil.
- Stir in Nutmeg, Black Pepper, Salt, and Lemon Zest.
- Add drained Fettuccine Pasta to the Sauce and toss to coat. Add reserved pasta water, 1/4 cup at a time, if needed to reach desired consistency.
- Add sliced Chicken to the pasta and sauce. Toss to combine.
- Serve immediately, garnished with extra Parmesan Cheese and Black Pepper.
