Heat Olive oil in a large skillet over medium-high heat. Sear Chicken for 4-5 minutes per side, until golden brown and cooked through.
Remove Chicken from skillet and let rest. Slice or cube.
Cook Pasta according to package directions.
In a large saucepan, melt Butter over medium heat. Add Garlic and cook for 1 minute, until fragrant.
Whisk in Heavy cream and bring to a simmer. Reduce heat to low and stir in Parmesan cheese, White truffle oil, Nutmeg, and Chicken broth. Cook for 5 minutes, stirring occasionally, until Sauce has thickened.
Add cooked Pasta and Chicken to the Sauce. Toss to coat.
Garnish with Fresh parsley and serve immediately.
Ingredients
6
1.5 lbs680 gChicken-boneless, skinless breasts
1 tbsp15 mLOlive oil
1 tsp5 mLSalt
1/2 tsp2.5 mLBlack pepper
1/2 cup113 gButter-unsalted
2 cloves6 gGarlic-minced
2 cups473 mLHeavy cream
1.5 cups170 gParmesan cheese-freshly grated
1 tbsp15 mLWhite truffle oil
1/4 tsp1.25 mLNutmeg-freshly grated
1/4 cup60 mLChicken broth-homemade
1 lb454 gFettuccine pasta-fresh
2 tbsp30 mLFresh parsley-chopped
Equipment
Large skillet
Large saucepan
Large pot
Whisk
Instructions
Season Chicken with Salt and Pepper.
Heat Olive oil in a large skillet over medium-high heat. Sear Chicken for 4-5 minutes per side, until golden brown and cooked through.
Remove Chicken from skillet and let rest. Slice or cube.
Cook Pasta according to package directions.
In a large saucepan, melt Butter over medium heat. Add Garlic and cook for 1 minute, until fragrant.
Whisk in Heavy cream and bring to a simmer. Reduce heat to low and stir in Parmesan cheese, White truffle oil, Nutmeg, and Chicken broth. Cook for 5 minutes, stirring occasionally, until Sauce has thickened.
Add cooked Pasta and Chicken to the Sauce. Toss to coat.
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