Ingredients:
- 1.5 lbs chicken breast, sliced into 1/2-inch strips
- 1 tsp kosher salt
- 1/2 tsp cracked black pepper
- 1 tbsp neutral oil
- 12 oz fettuccine pasta
- 4 cloves garlic, thinly sliced
- 2 tbsp unsalted butter
- 1 cup heavy cream
- 1/2 cup Parmigiano-Reggiano, freshly grated
- 1 cup fresh basil leaves, chiffonade
- 1/4 tsp red pepper flakes
Instructions:
- Pat 1.5 lbs chicken strips completely dry using paper towels. Note: Surface moisture is the enemy of a good sear.
- Season the chicken aggressively with 1 tsp kosher salt and 1/2 tsp cracked black pepper.
- Heat 1 tbsp neutral oil in a 12 inch heavy skillet over medium high heat until the oil shimmers.
- Sear the chicken in a single layer for about 3 minutes per side until a mahogany colored crust forms and it releases easily from the pan. Remove and set aside.
- Boil 12 oz fettuccine in a separate pot of heavily salted water until just before al dente.
- Reduce the skillet heat to medium low and add 2 tbsp unsalted butter and 4 cloves of thinly sliced garlic. Sauté gently until the garlic is translucent and smells like heaven.
- Stir in 1/4 tsp red pepper flakes, then pour in 1 cup heavy cream.
- Scrape the bottom of the pan with a wooden spoon to release the chicken fond, simmering for 2 minutes until the sauce looks thick enough to coat a spoon.
- Use tongs to transfer the pasta directly into the cream sauce, then add 1/2 cup Parmigiano Reggiano and toss vigorously.
- Fold in the seared chicken and 1 cup of fresh basil chiffonade, serving immediately while the sauce is glossy and steaming. How to Cook Broccoli Rabe: Easy Sautéed Garlic & Lemon Recipe — Looking for how to cook broccoli rabe? Try my easy sautéed version with garli...Delicious Homemade Spinach and Ricotta Tortellini Recipe — Discover how to make traditional tortellini filled with fresh spinach and ric...How to Make Sauce Frisco: My Luxurious Twist on French Classics — Want to impress at dinner? Learn how to whip up Sauce Frisco! This creamy, he... $img_2$