Chicken Alfredo Pasta (Printable View)
Golden sliced chicken and al dente fettuccine coated in a rich, cheesy Parmesan cream sauce.
# 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
# How-To 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 1/2 teaspoon salt and 1/4 teaspoon black 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 plate and rest 5 minutes before slicing.
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 gentle simmer. Whisk in Parmesan cheese until completely melted and smooth. Stir in nutmeg. Season with salt and pepper to taste.
06 - Add cooked pasta to skillet and toss to coat evenly. If sauce is too thick, add reserved pasta water one tablespoon at a time until desired consistency is reached.
07 - Add sliced chicken to pasta and toss gently. Serve immediately topped with fresh parsley and additional Parmesan cheese.
# Expert Advice:
01 -
- The sauce comes together in minutes but tastes like it simmered all afternoon
- That magical moment when the Parmesan melts into cream and transforms into something extraordinary
02 -
- The sauce continues thickening off heat, so stop slightly earlier than you think is necessary
- Room temperature cream incorporates more smoothly than cold cream straight from the refrigerator
03 -
- Grate your Parmesan from a wedge instead of buying pre grated for the smoothest results
- Keep the heat at medium or lower once the cream goes in, high heat makes the cream separate