# What You’ll Need:
→ Poultry
01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs), sliced into strips
→ Pasta
02 - 10 oz fettuccine or penne pasta
→ Dairy & Sauce
03 - 2 tablespoons unsalted butter
04 - 2 tablespoons olive oil
05 - 3 garlic cloves, minced
06 - 1 cup heavy cream
07 - 1 cup freshly grated Parmesan cheese (about 3.5 oz)
08 - 1 cup low-sodium chicken broth
09 - 1/4 teaspoon freshly grated nutmeg
→ Seasonings
10 - 1/2 teaspoon salt
11 - 1/2 teaspoon black pepper
→ Garnish
12 - 2 tablespoons chopped fresh parsley
13 - Extra Parmesan cheese (optional)
# Directions:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
02 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Season chicken strips with salt and pepper. Cook 5-6 minutes, turning once, until golden and cooked through. Remove and set aside.
03 - Reduce heat to medium. Add remaining butter and olive oil to the skillet. Sauté minced garlic for 1 minute until fragrant.
04 - Pour in chicken broth and bring to a simmer, scraping up browned bits from the bottom. Add heavy cream and nutmeg. Simmer gently for 2-3 minutes.
05 - Reduce heat to low. Gradually stir in Parmesan cheese until fully melted and sauce is smooth.
06 - Return cooked pasta and chicken to the skillet. Toss to coat, adding reserved pasta water as needed for desired consistency. Adjust seasoning. Garnish with parsley and extra Parmesan.
