Classic Chicken Alfredo
A creamy and indulgent pasta dish with tender chicken, fettuccine, and a rich Parmesan sauce.
Nutrition
Calories: 640cal
Carbohydrate: 45g
Protein: 35g
Fat: 38g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
15 min Prep
20 min Cook
35 min Total
4 Servings
Ingredients
- 12 ounces fettuccine
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 1/2 cups freshly grated Parmesan cheese
- 1/4 teaspoon nutmeg (optional)
- 1/4 cup chopped parsley (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions. Reserve 1 cup of pasta water, then drain and set aside.
- Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper on both sides, then cook for 5–6 minutes per side until golden brown and fully cooked. Remove from the skillet, let rest for a few minutes, then slice thinly.
- In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant.
- Stir in the heavy cream and bring to a gentle simmer. Reduce heat to low and slowly whisk in the Parmesan cheese until melted and smooth. If the sauce is too thick, use reserved pasta water to adjust the consistency.
- Add the cooked fettuccine to the sauce, tossing until fully coated. Fold in the sliced chicken.
- Sprinkle with nutmeg if desired and garnish with chopped parsley. Serve immediately.
Now Make: Penne Alla Casa
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