Chicken Alfredo Pasta (Print Version)
Golden chicken and fettuccine in a rich Parmesan cream sauce with garlic and parsley
# What You'll 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
# Steps:
01 - Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
02 - Pat chicken breasts dry with paper towels. Season both sides generously with salt and pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate, rest 5 minutes, then slice thinly.
04 - Reduce skillet heat to medium. Add butter and minced garlic. Sauté 1 minute until fragrant but not browned.
05 - Pour in heavy cream and bring to a gentle simmer. Whisk in Parmesan cheese until completely melted and smooth. Stir in nutmeg if using. Season with salt and pepper to taste.
06 - Add drained pasta to the skillet. Toss vigorously to coat evenly in sauce. Thin with reserved pasta water if needed for desired consistency.
07 - Add sliced chicken to pasta and toss gently. Serve immediately topped with fresh parsley and additional Parmesan cheese.
# Expert Tips:
01 -
- The creamy Parmesan sauce coats every strand of pasta like a warm embrace
- Tender sliced chicken makes it feel like a restaurant meal without the reservation
02 -
- The sauce thickens fast once the cheese melts, so have your pasta water ready before you start adding ingredients
- Slice the chicken against the grain for the most tender bite that doesn't feel chewy or dry
03 -
- Never let your cream come to a rolling boil or it might separate into a greasy mess
- Room temperature cream incorporates more smoothly than cold from the fridge