Creamy Chicken Alfredo Pasta (Printable Version)
Tender chicken and fettuccine tossed in a rich Parmesan cream sauce for a cozy dinner.
# What You Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts (approximately 1.1 lbs), thinly sliced
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon freshly ground black pepper
04 - 1 tablespoon olive oil
→ Pasta
05 - 12 oz fettuccine
→ Alfredo Sauce
06 - 2 tablespoons unsalted butter
07 - 3 cloves garlic, minced
08 - 1 cup heavy cream
09 - 1 cup freshly grated Parmesan cheese (about 3 oz)
10 - 1/2 teaspoon salt, adjust to taste
11 - 1/4 teaspoon freshly ground black pepper
12 - Pinch of freshly grated nutmeg (optional)
→ Garnish
13 - 2 tablespoons chopped fresh parsley
14 - Extra grated Parmesan cheese (optional)
# How to Make It:
01 - Cook fettuccine in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - Season sliced chicken breasts evenly with salt and black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 4 to 5 minutes per side until golden brown and cooked through. Remove chicken from skillet and set aside.
04 - Reduce skillet heat to medium. Melt butter, then add minced garlic and sauté for 1 minute until fragrant.
05 - Pour in heavy cream and bring to a gentle simmer, stirring frequently. Reduce heat to low.
06 - Whisk in Parmesan cheese until the sauce is smooth and creamy. Season with salt, pepper, and optional nutmeg. Add reserved pasta water in small amounts if sauce becomes too thick.
07 - Return cooked chicken to skillet. Add drained fettuccine and toss until pasta is fully coated and chicken is evenly distributed.
08 - Serve immediately, topped with chopped fresh parsley and additional Parmesan cheese if desired.
# Expert Tips:
01 -
- It feels like a warm kitchen hug wrapped up in a silky sauce you'll want to keep secret from everyone else.
- It became my go-to when I wanted something that tastes indulgent yet comes together without fuss.
02 -
- Don&t rush letting the sauce simmer gently or the cream might curdle instead of thickening beautifully.
- Adding reserved pasta water is a game changer to get that perfect sauce consistency that sticks to every bite.
03 -
- Always grate your Parmesan fresh—pre-grated powders won&t melt into a velvety sauce.
- The secret to silky sauce is gentle heat and constant whisking as the cheese melts.