Chicken Alfredo
Creamy Alfredo pasta with tender chicken, garlic, and Parmesan cheese.
15 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 1 lb fettuccine pasta
- 2 boneless, skinless chicken breasts
- 3 tbsp butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
- 2 tbsp fresh parsley, chopped
Nutrition Facts
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Instructions
Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.
Prepare the chicken: Season the chicken breasts with salt and pepper. In a large skillet, heat 1 tbsp butter over medium-high heat. Cook the chicken for 6-7 minutes per side until golden and cooked through. Remove, let rest, then slice into strips.
Make the sauce: In the same skillet, melt the remaining butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Add heavy cream, Parmesan cheese, salt, pepper, and nutmeg. Stir continuously until the cheese melts and the sauce thickens (about 3-4 minutes).
Combine: Add the cooked pasta and sliced chicken to the skillet. Toss well to coat everything in the sauce.
Garnish with chopped parsley and serve immediately.
Chef's Tips
- Pasta Water: Reserve 1/2 cup of pasta water before draining. Add it to the sauce if it becomes too thick.
- Cheese Quality: Use freshly grated Parmesan for the best flavor and texture.
- Extra Creaminess: Add a splash of milk if the sauce thickens too much.
- Vegetable Add-ins: Sauté mushrooms or spinach with the garlic for extra flavor.
- Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk.
