Chicken Alfredo Pasta (Printable)
Tender chicken and fettuccine in rich Parmesan cream sauce
# What You Need:
→ Pasta
01 - 12 oz fettuccine
→ Chicken
02 - 2 boneless skinless chicken breasts (about 1 lb)
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
05 - 1 tbsp olive oil
→ Alfredo Sauce
06 - 2 tbsp unsalted butter
07 - 2 cloves garlic, minced
08 - 1 cup heavy cream
09 - 1 cup freshly grated Parmesan cheese
10 - 1/4 tsp ground nutmeg
11 - Salt and pepper to taste
→ Garnish
12 - 2 tbsp chopped fresh parsley
13 - Extra Parmesan cheese for serving
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - While the pasta cooks, pat the chicken breasts dry with paper towels. Season both sides generously with the measured salt and black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature reaches 165°F). Remove to a plate, let rest for 5 minutes, then slice thinly against the grain.
04 - In the same skillet, reduce heat to medium. Add butter and minced garlic. Sauté for 1 minute until fragrant but not browned.
05 - Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until completely melted and smooth. Add nutmeg if desired. Season with additional salt and pepper to taste.
06 - Add the cooked pasta to the skillet and toss to coat thoroughly in the sauce. If the sauce is too thick, add reserved pasta water a tablespoon at a time to reach desired consistency.
07 - Add sliced chicken to the pasta and toss gently to combine. Serve immediately, garnished with chopped parsley and extra Parmesan cheese.
# Expert Tips:
01 -
- The sauce comes together in minutes but tastes like it simmered all afternoon
- Leftovers reheat beautifully for next day lunch
02 -
- The sauce thickens rapidly off heat, so remove from flame sooner than you think
- Cold cream can cause butter to separate, let everything come to room temperature first
03 -
- Warm your serving bowls so the sauce stays silky longer
- Season each component separately for layers of flavor