Chicken Fettuccine 🍝

Ingredients:

• 2C All Purpose Flour (240g)
• 3 Eggs
• 1 T Olive oil
• Dash of salt
• 2 Chicken Breasts
• Salt and Pepper
• 1 Stick of Butter
• 1 Pint Heavy Whipping Cream
• 1 Tsp Nutmeg
• 2 Cloves Garlic
• 1.5 C Parmesan Reggiano
• fresh basil
• sundried tomatoes
• pine nuts

Directions

1. Alright, lets get it started with some home made pasta, There's nothing better! If you don't have a kitchen scale and food processor, get one! It makes making pasta a #breezy (Chris Brown dad joke). If you don't have all these fancy kitchen tools, don't worry, you can still make this the old fashioned way. It'll just take a little longer.
2. Combine Flour, Eggs, Olive Oil and Salt in Food processor and mix until a ball starts forming. (Or mix together by hand until you have a solid dough)
3. Divide your large dough ball into quarters. Flatten one of the quarters by hand and coat each side with flour. Set your pasta machine to the widest setting. Run the dough through and then fold it on itself and run it through again. Keep running the dough through the pasta press until it is your desired thickness. I found that I like my fettuccine to be on the "2" thickness.
4. After you have reached your desired thickness, run that flattened dough sheet through the fettuccine cutter on the pasta machine. Place fresh cut fettuccine on a pasta rack or lightly floured surface to dry for ideally 2 hours. If you are in a rush, like I usually am, just say fuck that step and boil the noodles.
5. Repeat process with the remaining dough.
6. Boil your fresh noodles until they reach your desired doneness. Fresh noodles don't take as long to cook as store-bought noodles, so monitor closely so you don't overcook them. I prefer mine al dente. which takes about 5mins.
7. Strain noodles, toss in olive oil and set aside.
8. Let's cook this chicken! Grab a couple chicken breasts, place them on a cutting board and cover with plastic wrap. Grab a meat tenderizer (or something hard) and proceed to hammer them until they are an event thickness. about .5in
9. Season with salt and pepper and slice into 1in strips
10. Put 2T of the stick butter in a large pan and fry your chicken. Leave them be for a few minutes to get the outside that nice golden brown. Flip, and after a few more minutes check internal temperature with a kitchen thermometer. I recommend the ThermoWorks Thermapen. When the chicken has reached 165F pull it off the pan and set aside.
11. Okay, time for the sauce. Add the remaining stick of butter to the pan you just used for the chicken. Scrape the pan with a wooden spoon. Mince two cloves of garlic and mix in the nutmeg and simmer for a minute. Lower the heat and add the heavy whipping cream.
12. Slowly add the parmesan and still until the sauce is creamy consistency.
13. Pour the sauce into a large bowl with your noodles and toss.
14. Plate your pasta, and top with that beautiful chicken, fresh basil, sundried tomatoes, pepper, pine nuts, and more fresh Parm!