Ingredients:

  • 1 lb chicken breast, sliced into 1-inch strips
  • 0.5 lb large shrimp, peeled and deveined
  • 2 tbsp avocado oil
  • 2 cups heavy whipping cream
  • 0.5 cup unsalted butter
  • 4 cloves garlic, minced
  • 1.5 cups Parmesan cheese, freshly grated
  • 1 pinch ground nutmeg
  • 12 oz fettuccine pasta
  • 0.5 cup pasta water, reserved
  • 2 tbsp fresh parsley, finely chopped
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Boil the pasta. Cook the 12 oz fettuccine in a large pot of salted water according to the package directions, but stop 1 minute early for al dente. Note: The pasta will finish cooking in the sauce later.
  2. Reserve the water. Scoop out 0.5 cup of the cloudy pasta water before draining the noodles. Set this aside immediately.
  3. Sear the chicken. Heat 2 tbsp avocado oil in your large skillet. Add the chicken strips and cook for 5 minutes until golden and no longer pink. Remove chicken and keep warm.
  4. Cook the shrimp. In the same pan, add the 0.5 lb shrimp. Sauté for about 2 minutes until they turn pink and opaque. Remove them so they do not get tough.
  5. Melt the butter. Drop 0.5 cup butter into the skillet over medium heat. Let it foam slightly to cook off the excess water.
  6. Aromatize the pan. Add the 4 cloves of minced garlic. Sauté for 1 minute until fragrant but not browned. If the garlic turns brown, it will taste bitter.
  7. Simmer the cream. Pour in the 2 cups heavy whipping cream and the pinch of nutmeg. Let it bubble gently for 3-4 minutes until it starts to slightly thicken.
  8. Emulsify the cheese. Turn the heat to low. Whisk in the 1.5 cups Parmesan cheese slowly. Stir until the sauce is glossy and smooth.
  9. Combine everything. Toss the cooked pasta, chicken, and shrimp back into the pan. Pour in the reserved pasta water.
  10. Final toss. Use tongs to coat everything in the sauce for 2 minutes until the sauce clings to the noodles. Garnish with parsley, salt, and pepper.