👩🍳 Instructions
1
Bring a large pot of salted water to a rolling boil. Cook pasta to 1 minute before package directions for al dente; reserve 1/2 cup pasta water, then drain most of the water.
2
Pat chicken dry and season with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear chicken 4–6 minutes per side until browned and cooked through. Rest 5 minutes, then slice.
3
Reduce heat to medium. Add 3 tbsp butter to the skillet and let melt. Add minced garlic and cook 30–45 seconds until fragrant.
4
Pour in 1 cup heavy cream and 1/2 cup reserved pasta water. Simmer gently for about 2 minutes. Stir in 2 tsp lemon juice and nutmeg if using.
5
Lower heat to low and add the Parmesan and Pecorino in small handfuls, stirring until the sauce is smooth and glossy. Add cooked pasta to the skillet and toss to coat, adding more pasta water if needed.
6
Return sliced chicken to the pan and toss to combine for 1–2 minutes. Adjust seasoning with salt, pepper, or lemon.
7
Garnish with chopped parsley or chives and red pepper flakes if desired. Serve immediately with extra grated cheese on the side.
