Preparation Time: 15

Cook Time: 30

Cut: Boneless chicken


2 large chicken breasts, boneless, skinless, cubed
8 ounces (225 g) fettuccini
½ teaspoon (2.5 ml) salt
½ teaspoon (2.5 ml) pepper
2 tsp (10 ml) canola oil
½ cup (125 ml) butter
3 cloves garlic, minced
1 cup (250 ml) heavy cream
1 cup (250 ml) Parmesan, grated
¼ tsp (1.5 ml ground nutmeg
1 Tbsp parsley, fresh, chopped
ground black pepper


In a large pot of salted, boiling water, cook fettuccine for 8-10 minutes or until al dente. Save one cup of the pasta water, then drain the pasta.

Cut chicken into generous one-inch cubes and toss with salt and pepper. Heat canola oil in a large frying pan over medium heat. Add the chicken and cook for 5 minutes until well browned and thoroughly cooked through. Check internal temperature with a meat thermometer to ensure centre of cubed chicken reads 165 F (74 C). Remove chicken from pan and cover with foil to keep warm.

Add butter to the pan and melt with the remaining oil. Add garlic and cook for 1 minute. Whisk in heavy cream, then add Parmesan and nutmeg. If sauce seems too thick, add saved pasta water, a few tablespoons at a time, to thin it out.

Add drained pasta and cooked chicken and mix well to coat. Top with fresh parsley and cracked black pepper. Serve immediately.