Chicken Alfredo Pasta (Printable)
Tender chicken and fettuccine in a rich Parmesan cream 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
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, then drain and set aside.
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 breasts and cook 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Remove to a plate, let rest 5 minutes, then slice into thin strips.
04 - In the same skillet, reduce 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. Stir in Parmesan cheese until completely melted and smooth. Add nutmeg if desired. Season with salt and pepper to taste.
06 - Add cooked pasta to the skillet and toss to coat evenly in sauce. Add reserved pasta water a little at a time if sauce needs thinning.
07 - Gently fold sliced chicken into the pasta. 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
- Leftovers reheat beautifully for lunch the next day
02 -
- Reserve that pasta water before draining
- Grate your own Parmesan for the smoothest sauce
03 -
- Keep the sauce at a gentle simmer never a rolling boil
- Thin with pasta water one tablespoon at a time