- Heat olive oil in a large pan over medium heat. Add chicken strips in a single layer and increase heat to medium-high. Evenly distribute salt and pepper over the chicken. Cook until the undersides are browned, then flip and cook until the chicken is cooked through, a few minutes per side. Turn off heat. Transfer to a plate and set aside.
- Carefully add milk and linguine to the pan, pushing the linguine down to lay flat. Add water so that the linguine is submerged, about 1 cup. Bring to a boil over medium-high heat, and then decrease heat to a simmer until the pasta is cooked, about 10 minutes, stirring occasionally once the pasta has softened.
- Stir in parmesan cheese and nutmeg over medium-low heat. Add chicken back to the pan, stirring it in, and add more salt to taste if necessary. Optionally, garnish with parsley and additional parmesan cheese. Serve immediately.
NOTES & TIPS
Your simmering times may vary, since it depends on how long it takes to cook your pasta, but it should be about 10 minutes or less for linguine. Don’t worry if it looks like there’s way too much liquid/sauce when your pasta has finished cooking — once the dish cools, much of the sauce will get soaked up by the noodles.