Instructions
- Cook Pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- If using Chicken, season Chicken with Italian Herb Blend and Sea Salt. Sear in a skillet with olive oil over medium-high heat until golden brown and cooked through.
- In a large, heavy-bottomed saucepan, melt Butter over low heat. Add Garlic and cook until fragrant, about 30 seconds.
- Pour in White Wine and simmer until almost completely reduced, about 5-7 minutes.
- Gradually whisk in Heavy Cream, a little at a time, ensuring each addition is fully emulsified before adding more. Continue until all cream is incorporated.
- Reduce heat to very low and slowly whisk in Parmesan Cheese, a handful at a time, until melted and smooth. Season with White Pepper and Nutmeg.
- Add cooked Pasta to the Sauce and toss to coat, adding reserved pasta water as needed to achieve a silky smooth consistency.
- If using Chicken, add Chicken to the Pasta and Sauce and toss to combine. Serve immediately, garnished with extra Parmesan Cheese.
