Golden, seared chicken breast sliced into thick strips brings hearty protein to this creamy, garlicky pasta dish, while a rich sauce built from butter, cream, and freshly grated Parmigiano-Reggiano clings to every strand. A touch of nutmeg rounds out the sauce with warmth, and a scoop of reserved starchy cooking water helps it loosen into that silky, restaurant-style consistency. Fresh parsley and an extra shower of Parmigiano finish things off for a plate that looks as good as it tastes. This one comes together entirely in two pans, making it a weeknight-friendly dinner that still feels special. It's a solid pick for a gluten free table, delivering all the comfort of the classic without asking you to sacrifice a thing.
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Bring a large pot of water to a boil over high heat. Add 1 tbsp kosher salt.
Pat the chicken breasts dry and season all over with 1 tsp kosher salt and ½ tsp black pepper. If the breasts are thick (more than 1 inch at the thickest point), butterfly or pound them to an even ¾-inch thickness so they cook through evenly.
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