# What You Need:
→ Protein & Dairy
01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 2 tablespoons unsalted butter
03 - 1 cup heavy cream
04 - 1 cup freshly grated Parmesan cheese
05 - 1/2 cup whole milk
→ Pasta
06 - 12 ounces fettuccine or linguine
→ Vegetables & Aromatics
07 - 3 cloves garlic, minced
08 - 1 small onion, finely chopped (optional)
09 - 2 tablespoons chopped fresh parsley, plus more for garnish
→ Seasonings
10 - 1 teaspoon salt, plus additional to taste
11 - 1/2 teaspoon black pepper
12 - 1/4 teaspoon ground nutmeg (optional)
→ Liquids
13 - 2 1/2 cups low-sodium chicken broth
# Step-by-Step Directions:
01 - Heat butter in a large deep skillet or Dutch oven over medium heat. Add chicken pieces and cook for 4 to 5 minutes until lightly browned but not fully cooked. Remove chicken and set aside.
02 - In the same pot, add onion if using, and cook for 2 to 3 minutes until softened. Add minced garlic and cook for 1 minute more until fragrant.
03 - Pour in chicken broth, heavy cream, and whole milk. Stir to combine, then bring mixture to a gentle simmer.
04 - Add pasta to the pot, making sure it is mostly submerged. Reduce heat to medium-low, cover, and cook for 8 to 10 minutes, stirring occasionally to prevent sticking, until pasta is nearly al dente.
05 - Return chicken to the pot and cook uncovered for an additional 5 to 7 minutes, stirring frequently, until the chicken is cooked through and pasta is tender.
06 - Stir in Parmesan cheese, salt, black pepper, nutmeg if using, and chopped parsley. Cook for 1 to 2 minutes more until the sauce thickens and evenly coats the pasta.
07 - Taste and adjust seasoning as needed. Serve immediately, garnished with extra Parmesan and parsley.
