1 lb. Best Italian Pasta (eg. DiCecco)
1 c. chicken stock
1 c. heavy cream
Black pepper, freshly ground
1 tsp. salt
2 tbsp. butter
2 c. chicken, freshly roasted (skins & bones removed)
Nutmeg, freshly ground
Parsley, minced

Cook pasta al dente. Toss with butter and chicken stock. Toss with cream and chicken. Add spices and parsley to taste. Toss once more. Serve immediately.