Description
Creamy classic chicken alfredo pasta blends Italian culinary tradition with comforting flavors. Rich parmesan sauce and tender chicken create a delightful meal you’ll savor down to the last delicious bite.
Ingredients
Scale
Protein:
- 2 boneless, skinless chicken breasts (about 1 pound or 454 grams)
Pasta:
- 8 ounces (226 grams) dried fettuccine pasta
Seasonings and Flavorings:
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- 1/4 teaspoon freshly grated nutmeg
Dairy and Cheese:
- 8 tablespoons (1 stick or 113 grams) European-style unsalted butter
- 1 cup (240 milliliters) heavy cream
- 1 cup (2.5 ounces or 70 grams) finely grated Parmesan cheese, plus more for serving
Cooking Oils:
- 2 tablespoons canola oil
Garnish:
- Coarsely chopped fresh parsley leaves
Instructions
- Prepare fettuccine according to package instructions, then drain while preserving 1/2 cup of pasta water.
- Generously season chicken breasts with salt and pepper.
- Heat canola oil in a large skillet over medium-high heat. Sear chicken for 6-7 minutes per side until golden and fully cooked through. Transfer to a cutting board and let rest.
- Using the same skillet, melt butter over medium heat. Sauté minced garlic until aromatic, approximately 1 minute.
- Pour heavy cream into the skillet, bringing to a gentle simmer. Incorporate remaining seasonings and nutmeg, allowing mixture to simmer for 2-3 minutes.
- Gradually incorporate Parmesan cheese, whisking until sauce transforms into a smooth, velvety consistency.
- Fold cooked fettuccine into the creamy sauce, ensuring complete coating. Adjust sauce thickness by incrementally adding reserved pasta water.
- Slice rested chicken into elegant strips.
- Arrange chicken strips atop pasta, then embellish with fresh parsley and additional Parmesan cheese before serving immediately.
Notes
- Adjust pasta water carefully to control sauce thickness, preventing it from becoming too runny or dry.
- Use freshly grated Parmesan for superior melting and richer flavor compared to pre-packaged cheese.
- Consider pounding chicken breasts to uniform thickness to ensure even cooking and prevent dry edges.
- Make it gluten-free by substituting regular fettuccine with zucchini noodles or gluten-free pasta alternatives.
- Prep Time: 10 minutes
- Cook Time: 20-22 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 670 kcal
- Sugar: 2 g
- Sodium: 570 mg
- Fat: 42 g
- Saturated Fat: 21 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 150 mg