• 2 large chicken breasts (about 1.5 lbs)
• 1½ tsp kosher salt
• ½ tsp black pepper
• ¼ tsp smoked paprika
• 2 Tbsp oil (vegetable, canola, or light olive oil)
• 1 Tbsp butter

• Water
• 1 Tbsp kosher salt (for the pasta water)
• 12 oz fettuccine

• ¾ cup butter (1½ sticks)
• 5 cloves garlic, minced
• 2 cups heavy cream*
• 1¼ tsp kosher salt
• ½ tsp black pepper (or to taste)
• ⅛ tsp cayenne pepper (adds flavor, not heat)
• ⅛ tsp nutmeg
• 1½ cups finely grated Parmesan (from a block — not pre-shredded)

• Extra Parmesan cheese
• Fresh chopped parsley

1. Slice each chicken breast in half horizontally to create 4 thin cutlets.
2. Mix together salt, pepper, and smoked paprika. Pat chicken dry with paper towels, then season both sides.
3. Heat a large sauté pan over medium-high for 3 minutes. Add oil and swirl to coat.
4. Place chicken in the hot pan (don’t overcrowd or move it). Cook 3–4 minutes on the first side.
5. Flip the chicken once it releases easily, add 1 Tbsp butter, and cook another 2 minutes, until golden brown and the internal temperature reaches 160°F.
6. Transfer chicken to a plate, cover to keep warm, and leave the juices in the pan.

1. Bring a large pot of salted water to a boil.
2. Add fettuccine and cook until al dente, about 10 minutes.
3. Reserve 1 cup of pasta water, then drain noodles.
4. Drizzle lightly with olive oil and toss to prevent sticking. Set aside.

1. In the same pan used for the chicken, melt ¾ cup butter over medium heat.
2. Add garlic and sauté 1 minute, until fragrant.
3. Slowly pour in heavy cream while stirring. Add salt, pepper, cayenne, and nutmeg.
4. Simmer gently (no boiling!) for 2–3 minutes, until small bubbles form.
5. Gradually stir in Parmesan, a few tablespoons at a time, until melted and smooth.
6. Taste and adjust seasoning.

1. Add the fettuccine to the sauce in batches, stirring to coat evenly.
2. Slice chicken thinly across the grain. Either layer it on top of the pasta or stir it in.
3. If sauce thickens too much, loosen with a few tablespoons of reserved pasta water.
4. Garnish with extra Parmesan and chopped parsley. Serve immediately.

• Store: Refrigerate in an airtight container for up to 3 days.
• Reheat: Warm gently in a pan over low to medium heat, stirring often. Avoid the microwave—it can cause the sauce to separate.
• Do not freeze — the cream sauce won’t hold up.
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