Ingredients:

  • 1 lb (450g) boneless skinless chicken breast, cubed into 1-inch pieces
  • 1 tbsp (15ml) olive oil
  • 1/2 tsp (3g) salt
  • 1/2 tsp (3g) black pepper
  • 12 oz (340g) fettuccine or linguine
  • 4 quarts (3.8L) water
  • 1 tbsp (15g) salt
  • 4 tbsp (56g) unsalted butter
  • 4 cloves (20g) garlic, minced
  • 1 cup (240ml) heavy cream
  • 3/4 cup (75g) freshly grated Parmesan cheese
  • 1/2 tsp (3g) onion powder
  • 1/4 tsp (1g) red pepper flakes
  • 2 tbsp (30g) fresh parsley, chopped

Instructions:

  1. Bring 4 quarts of water and 1 tbsp salt to a boil in a large pot. Add fettuccine and cook according to package directions until al dente. Reserve a splash of pasta water before draining.
  2. Heat olive oil in a 12-inch skillet over medium-high heat. Season chicken cubes with salt and pepper, then sear until golden-brown on all sides (about 5-7 minutes). Remove chicken from the pan and set aside on a plate.
  3. Lower heat to medium. Melt the butter in the same skillet, scraping up the browned bits from the chicken. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in the onion powder and red pepper flakes.
  4. Pour in the heavy cream and bring to a gentle simmer for 3-4 minutes until slightly thickened.
  5. Reduce heat to low and slowly stir in the Parmesan cheese until melted and smooth.
  6. Return the seared chicken and any accumulated juices to the pan. Add the cooked pasta and a splash of reserved pasta water, stirring until the sauce is glossy and coats the pasta. Garnish with fresh parsley.