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1
Bring a large pot of water to a boil, and salt generously.
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2
Add the pasta, and boil according to package directions until al dente, tender but still slightly firm.
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3
Strain, and toss with a splash of oil.
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4
Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper.
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5
Season with salt and pepper.
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6
Heat a large skillet over medium heat, and add 2 tablespoons of the butter.
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7
When the butter melts, raise the heat to medium-high and add the chicken in 1 layer.
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8
Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes.
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9
Flip the pieces, and cook until browned and fully cooked through, 2 to 3 minutes more.
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10
Transfer the chicken to a medium bowl.
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11
Reduce the heat to medium, and add the remaining 6 tablespoons butter.
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12
Scrape the bottom of the skillet with a wooden spoon to release any browned bits.
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13
When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes.
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14
Lower the heat to keep the sauce just warm.
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15
Whisk the Parmigiano-Reggiano into the sauce.
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16
Add the chicken and cooked pasta, and toss well.
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17
Season with salt and pepper.
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18
Serve hot in heated bowls.
