# 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
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)
# How To Make It:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
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. Add chicken to the skillet and cook for 5-6 minutes, turning once, until golden and cooked through. Remove chicken from the skillet and set aside.
03 - In the same skillet, lower heat to medium and add the remaining butter and olive oil. Add garlic and sauté for 1 minute until fragrant.
04 - Pour in chicken broth and bring to a simmer, scraping up any browned bits. Add heavy cream and nutmeg. Simmer gently for 2-3 minutes.
05 - Reduce heat to low and gradually stir in Parmesan cheese until melted and sauce is smooth.
06 - Add cooked pasta and chicken back to the skillet. Toss to coat, adding reserved pasta water a little at a time until the sauce reaches desired consistency. Taste and adjust seasoning if needed. Garnish with chopped parsley and extra Parmesan before serving.
