Step 1: Get Your Pasta Going Fill up your biggest pot with water and salt it like you mean it – my Italian friend Maria always says it should taste like mild seawater. Get that water boiling and cook your pasta one minute less than the box says because it’s going to finish cooking in the sauce later.

Step 2: Season and Cook the Chicken Cut your chicken into chunks about the size of large grapes – you want them big enough to stay juicy but small enough to cook fast. Mix all your seasonings in a bowl and toss the chicken until every piece is coated. Heat that olive oil in your biggest skillet until it shimmers, then add the chicken in one layer. Don’t mess with it for at least 3 minutes – let it get golden and gorgeous.

Step 3: The Garlic Butter Moment This is where the magic happens and where I almost messed up the first time by burning the garlic. Turn your heat down to medium, add the butter, and when it melts, add the garlic. You want it fragrant and golden, not brown and bitter. Trust me on this one.

Step 4: Build That Creamy Sauce Add the rest of your butter and let it melt, then slowly pour in the cream while stirring constantly. Here’s where I add that secret pinch of nutmeg my grandma taught me – it makes people wonder what that warm, cozy flavor is. Add the Parmesan a handful at a time and stir until it’s all melty and perfect.

Step 5: Bring Everything Together Add your drained pasta right into the pan and toss it all together. If it looks too thick, splash in some of that starchy pasta water you saved – it actually helps the sauce stick better to the noodles.

Step 6: The Final Touch Fresh parsley and extra cheese on top, then serve immediately while it’s still steaming hot and creamy.