Ingredients:

  • 1 lb chicken breast, sliced into thin medallions
  • 1 tbsp extra virgin olive oil
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 1 lb fettuccine pasta
  • 0.5 cup unsalted European butter
  • 1.5 cups heavy whipping cream
  • 1 cup freshly grated Parmigiano-Reggiano
  • 2 cloves garlic, microplaned
  • 0.33 cup basil pesto
  • 0.5 cup reserved pasta water

Instructions:

  1. Heat olive oil in a wide skillet over medium-high heat. Add chicken medallions seasoned with salt and pepper. Sear for 2 minutes per side until golden and cooked through. Remove chicken and set aside.
  2. Boil fettuccine in salted water until 1 minute before al dente. Reserve 1/2 cup of starchy pasta water before draining.
  3. In the wiped chicken skillet, melt butter over medium heat. Add microplaned garlic and sauté for 30 seconds. Pour in heavy cream and simmer for 3 minutes until reduced slightly.
  4. Lower heat to minimum. Whisk in Parmigiano-Reggiano in three batches until fully melted and emulsified. Fold in the basil pesto off-heat to preserve color and aroma.
  5. Toss the cooked pasta and chicken into the sauce. Add reserved pasta water 1 tablespoon at a time to reach desired consistency. Serve immediately.