Chicken Alfredo Pasta (Printable)
Tender chicken and fettuccine in a rich, creamy Parmesan sauce ready in 40 minutes.
# Ingredient List:
→ 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
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - While the pasta cooks, pat the 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 breasts and cook for 5 to 6 minutes per side until golden brown and cooked through (internal temperature reaches 165°F). Remove to a plate, let rest for 5 minutes, then slice thinly across the grain.
04 - In the same skillet, reduce heat to medium. Add butter and minced garlic. Sauté for 1 minute until fragrant but not browned.
05 - Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and smooth. Add nutmeg if using. Season with salt and pepper to taste, simmering for 2 to 3 minutes until slightly thickened.
06 - Add the cooked pasta to the skillet and toss to coat evenly in the sauce. If the sauce is too thick, add reserved pasta water 1 tablespoon at a time to reach desired consistency.
07 - Add sliced chicken to the pasta and toss gently to combine. Serve hot, garnished with chopped parsley and extra Parmesan cheese.
# Expert Tips:
01 -
- The sauce comes together in under 10 minutes but tastes like it simmered all afternoon
- Leftovers reheat surprisingly well for next-day lunch envy at work
02 -
- The sauce thickens rapidly off the heat, so remove from heat a minute before you think it is ready
- Always reserve pasta water even if you do not think you will need it
03 -
- Grate your Parmesan on the finest side of your box grater for the smoothest sauce
- Keep the heat at medium or lower once the cream goes in to prevent separating