-
1. Bring a large pot of water to a boil and salt it generously until it tastes like mild seawater, using part of the kosher salt. Slice each chicken breast horizontally into two thin cutlets, then cut into bite-size strips. Cut the broccoli into small florets. Mince the garlic, finely chop the parsley and juice the lemon half.
2 piece boneless skinless chicken breasts,
2 piece broccoli,
1 tsp kosher salt,
4 clove garlic,
0.5 piece lemon,
2 tbsp fresh parsley (garnish)
-
2. Season the chicken with kosher salt, black pepper and garlic powder. Heat the olive oil in a large deep skillet over medium-high heat until shimmering. Sear the chicken in a single layer for 4-5 minutes, turning once, until golden and cooked through (74°C/165°F internal). Transfer to a plate.
2 piece boneless skinless chicken breasts,
1 tsp kosher salt,
0.5 tsp black pepper,
0.5 tsp garlic powder,
1 tbsp olive oil
-
3. Cook the fettuccine in the boiling water for 1-2 minutes less than package directions. Add the broccoli florets to the pot for the final 2 minutes. Reserve 1 cup of starchy pasta water, then drain; do not rinse.
340 g fettuccine,
2 piece broccoli
-
4. Reduce the skillet heat to medium and melt the unsalted butter in the same pan, scraping up the browned bits. Add the garlic and cook for 30 seconds until fragrant, without browning.
3 tbsp unsalted butter,
4 clove garlic
-
5. Pour in the heavy cream, add the black pepper and nutmeg, and simmer gently for 3-4 minutes until slightly thickened. Reduce heat to low and whisk in the Parmigiano-Reggiano a handful at a time until smooth. Do not let the sauce boil.
0.5 tsp black pepper,
1.5 cup heavy cream,
1.5 cup Parmigiano-Reggiano, finely grated,
1 pinch nutmeg, freshly grated
-
6. Add the drained pasta, broccoli and chicken, along with any resting juices, to the sauce. Toss over low-medium heat for 1-2 minutes, adding splashes of reserved pasta water until the sauce is glossy and clings to the pasta. Finish with the lemon juice and adjust the seasoning with salt and pepper.
340 g fettuccine,
2 piece boneless skinless chicken breasts,
2 piece broccoli,
2 tsp kosher salt,
1 tsp black pepper,
0.5 piece lemon
-
7. Serve immediately in warm bowls, garnished with parsley and extra Parmigiano-Reggiano if desired.
1.5 cup Parmigiano-Reggiano, finely grated,
2 tbsp fresh parsley (garnish)
