Chicken Alfredo Pasta (Print version)
Tender chicken and fettuccine in a rich Parmesan cream sauce.
# What you 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
# 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 salt and pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through. Remove to a plate, let rest for 5 minutes, then slice into thin strips.
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.
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 a little at a time to reach desired consistency.
07 - Add sliced chicken to the pasta and gently toss to combine. Serve hot, garnished with chopped parsley and extra Parmesan cheese.
# Expert advice:
01 -
- This sauce comes together in minutes but tastes like something from a restaurant, and once you nail it, you will want to put it on everything from vegetables to other pasta shapes
- The way the Parmesan melts into the heavy cream creates this velvety texture that coats every strand of pasta perfectly
02 -
- Never let the cream come to a rolling boil or it might separate and turn grainy instead of staying silky smooth
- Always add cheese to hot cream off the heat for the smoothest results, and keep whisking until every bit disappears into the sauce
03 -
- Room temperature cream incorporates more smoothly than cold cream straight from the fridge
- Use a microplane or the smallest holes on your box grater for the finest Parmesan that melts almost instantly