Description
Creamy, restaurant-quality chicken alfredo made with tender pan-seared chicken, rich garlic parmesan cream sauce, and perfectly cooked fettuccine for the ultimate comfort food dinner.
Ingredients
Scale
- 1 lb fettuccine pasta
- 1.5 lbs boneless skinless chicken breasts
- 1 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 1/2 cups freshly grated Parmesan cheese
- 1/4 tsp nutmeg
- Fresh parsley, chopped
- Extra Parmesan for serving
Instructions
- Bring a large pot of salted water to a boil and cook fettuccine until al dente. Reserve pasta water and drain.
- Season chicken with salt and pepper.
- Heat olive oil in a skillet and cook chicken until golden and cooked through. Remove and slice.
- In the same skillet, melt butter over medium heat.
- Add garlic and cook until fragrant.
- Slowly whisk in heavy cream and simmer gently.
- Reduce heat and stir in Parmesan cheese until smooth.
- Season sauce with nutmeg, salt, and pepper.
- Add pasta to sauce and toss to coat.
- Add sliced chicken and mix gently.
- Add reserved pasta water if needed.
- Serve immediately garnished with parsley and extra Parmesan.
Notes
Use freshly grated Parmesan and keep heat low when adding cheese to prevent a grainy sauce.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 1050
- Sugar: 3g
- Sodium: 1200mg
- Fat: 72g
- Saturated Fat: 42g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 48g
- Cholesterol: 195mg
Keywords: chicken alfredo, creamy chicken alfredo, homemade chicken alfredo