1-First, bring a pot of salted water to a boil and cook the 8 ounces of dried fettuccine until al dente, which takes about 8 to 10 minutes. Don’t forget to reserve 1/2 cup of the cooking water for later. Meanwhile, season the 2 boneless skinless chicken breasts with 3/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.

2-Heat 2 tablespoons of canola oil in a large frying pan over medium-high heat. Place the chicken in the pan and cook undisturbed for 5 to 7 minutes until golden brown, then flip and add 1 tablespoon of unsalted butter. Continue cooking until the chicken reaches 165°F inside, about another 5 to 7 minutes. Let it rest for 3 minutes before slicing into 1/2-inch pieces and keeping it warm.

3-In the same pan, melt the remaining 7 tablespoons of unsalted butter over medium heat. Add the 2 cloves of minced garlic and sauté for 30 seconds to 1 minute. Whisk in 1 cup heavy cream, 1 cup finely grated Parmesan cheese, 1/4 teaspoon freshly grated nutmeg, and the remaining 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Let it simmer for 3 to 4 minutes. If the sauce thickens too much, stir in some of the reserved pasta water a few tablespoons at a time.

4-Toss the drained fettuccine in the sauce and divide it into bowls. Top with the sliced chicken and garnish with coarsely chopped fresh parsley, extra Parmesan, and black pepper as you like. This recipe serves 4 and, once you get the hang of it, takes about 20 minutes.