Ingredients:

  • 1½ lbs boneless skinless chicken breasts, sliced into strips
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 4 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 2 cups half-and-half
  • 1 cup freshly grated Parmesan cheese
  • ¼ tsp ground nutmeg
  • 1 lb fettuccine or penne pasta
  • 1 cup reserved pasta cooking water

Instructions:

  1. Pat the chicken strips dry with paper towels and season evenly with salt, pepper, garlic powder, and oregano.
  2. Heat olive oil in a large skillet over medium-high heat until it shimmers.
  3. Add the chicken in a single layer and cook for 3–5 minutes per side until a golden-brown crust forms and the internal temperature reaches 165°F (74°C). Remove the chicken from the pan and set aside on a plate.
  4. Lower the skillet heat to medium. Melt the butter in the same pan, scraping up the brown bits from the bottom.
  5. Stir in the minced garlic and sauté for 1 minute until fragrant.
  6. Pour in the half-and-half and simmer gently for 3–5 minutes, stirring occasionally, until the liquid reduces slightly.
  7. Slowly whisk in the grated Parmesan cheese and nutmeg, stirring constantly until the cheese is fully melted and the sauce is smooth.
  8. While the sauce simmers, boil the pasta in salted water according to package directions.
  9. Before draining the pasta, reserve 1 cup of the starchy pasta cooking water.
  10. Add the cooked pasta and seared chicken back into the skillet with the sauce.
  11. Toss everything together over low heat; if the sauce is too thick, add the reserved pasta water one tablespoon at a time until the consistency is silky.