Chicken Alfredo Pasta (Printable)

Creamy fettuccine with seasoned chicken in a rich Parmesan sauce

# 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

# How-To Steps:

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 (internal temperature reaches 165°F). Remove to a plate, let rest for 5 minutes, then slice thinly.
04 - In the same skillet, reduce heat to medium. Add butter and minced garlic. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
05 - Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until completely melted and smooth. Add nutmeg if using. Season with salt and pepper to taste.
06 - Add the cooked pasta to the skillet and toss thoroughly to coat in the sauce. If the sauce is too thick, add reserved pasta water a tablespoon 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 -
  • The sauce achieves that luxurious restaurant quality without any processed ingredients or complicated techniques
  • Everything comes together in under 45 minutes, making it perfect for weeknight indulgence or casual weekend hosting
02 -
  • Never add cheese to boiling liquid or it will seize and separate into an unappetizing, grainy texture
  • Low and slow melting is the secret to that velvety consistency you get in Italian restaurants
03 -
  • Room temperature cream incorporates more smoothly than cold from the fridge
  • Grate your cheese over the sauce rather than pre-measuring, as fresh grated melts better

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