Marinate Chicken with Olive oil, Italian seasoning, Garlic powder, salt, and pepper for at least 15 minutes.
Cook Chicken in a large skillet over medium-high heat until cooked through, about 6-8 minutes per side. Let rest and then slice or cube.
Cook Pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
While pasta is cooking, prepare the Sauce. Melt Butter in a large saucepan over medium heat. Add Garlic and cook for 1 minute until fragrant.
Pour in Heavy cream and Chicken broth and bring to a simmer. Reduce heat to low and stir in Parmesan cheese and Parmigiano-Reggiano cheese and Nutmeg. Season with Salt and Pepper to taste.
Add cooked Pasta to the Sauce and toss to coat. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
Add cooked Chicken to the pasta and sauce. Toss to combine and garnish with Fresh parsley. Serve immediately.
Ingredients
4
1.25 lb570 gChicken-boneless, skinless thighs
1 tbsp15 mLOlive oil
1 tsp5 mLItalian seasoning
1/2 tsp2.5 mLGarlic powder
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLBlack pepper
1 lb450 gFettuccine pasta
1/2 cup120 mLButter
3 cloves15 mLGarlic-minced
1 1/2 cups360 mLHeavy cream
1/2 cup120 mLChicken broth
1 cup115 gParmesan cheese-freshly grated
1/4 cup30 gParmigiano-Reggiano cheese-grated
1/4 tsp1.25 mLNutmeg
2 tbsp30 mLFresh parsley-chopped
SaltTo taste
Black pepperTo taste
Equipment
Large skillet
Large saucepan
Pot for pasta
Colander
Mixing bowl
Instructions
Marinate Chicken with Olive oil, Italian seasoning, Garlic powder, salt, and pepper for at least 15 minutes.
Cook Chicken in a large skillet over medium-high heat until cooked through, about 6-8 minutes per side. Let rest and then slice or cube.
Cook Pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
While pasta is cooking, prepare the Sauce. Melt Butter in a large saucepan over medium heat. Add Garlic and cook for 1 minute until fragrant.
Pour in Heavy cream and Chicken broth and bring to a simmer. Reduce heat to low and stir in Parmesan cheese and Parmigiano-Reggiano cheese and Nutmeg. Season with Salt and Pepper to taste.
Add cooked Pasta to the Sauce and toss to coat. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
Add cooked Chicken to the pasta and sauce. Toss to combine and garnish with Fresh parsley. Serve immediately.
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