Chicken Alfredo Pasta (Print Version)
Tender chicken and fettuccine in rich, creamy Parmesan sauce ready in 40 minutes.
# 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 (optional)
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. Remove to plate and rest 5 minutes before slicing thinly.
04 - Reduce skillet heat to medium. Add butter and minced garlic. Sauté 1 minute until fragrant, being careful not to burn garlic.
05 - Pour in heavy cream and bring to 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 cooked pasta to skillet and toss to coat evenly. Add reserved pasta water a tablespoon at a time if sauce is too thick.
07 - Gently fold sliced chicken into pasta. Serve immediately topped with fresh parsley and additional Parmesan cheese.
# Expert Tips:
01 -
- The sauce comes together in minutes but tastes like it simmered all afternoon
- Leftovers reheat beautifully for lunch the next day
02 -
- If the sauce looks too thick, add pasta water one tablespoon at a time
- The sauce continues thickening off heat, so stop slightly thinner than you think you need
03 -
- Grate the Parmesan yourself from a wedge for the smoothest sauce
- Keep the heat at medium or lower once the cream goes in to prevent separating