Step 1
Bring a large pot of water to a boil, and salt generously.
Add the pasta and cook according to package directions until
al dente (tender but still slightly firm). Drain and toss with a splash of oil.
Step 2
Meanwhile, slice the chicken into 1/4-inch-thick strips,
and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
Step 3
Heat a large skillet over medium heat. Add 2 tablespoons of the butter.
When the butter melts, raise the heat to medium-high and add the chicken
in 1 layer. Cook, without moving the pieces, until the underside has browned,
1 to 2 minutes. Flip the pieces, and cook until browned and cooked through,
2 to 3 minutes more. Transfer the chicken to a medium bowl.
Step 4
Reduce the heat to medium. Add the remaining 6 tablespoons butter.
Scrape the bottom of the skillet with a wooden spoon to release any browned bits.
When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer,
then cook for 2 minutes. Lower the heat to keep the sauce just warm.
Step 5
Whisk the Parmigiano-Reggiano into the sauce. Add the chicken
and cooked pasta and toss well. Season with salt and pepper.
Serve hot in heated bowls
