Chicken Alfredo Pasta
Tender seared chicken breast over fettuccine in a silky, from-scratch Alfredo sauce. Luxuriously creamy, surprisingly simple, and ready faster than delivery.
Prep: 10 min
Cook: 20 min
Servings: 4
Ingredients
- 1 lb fettuccine pasta
- 1.5 lb boneless skinless chicken breast
- 2 cups heavy cream
- 1.5 cups Parmesan cheese, grated
- 4 tbsp unsalted butter
- 4 garlic cloves
- 1 tsp Italian seasoning
- 2 tbsp olive oil
- 0.25 cup fresh parsley
- 0.125 tsp nutmeg
Instructions
- Slice chicken breasts in half horizontally to create thin cutlets. Season both sides with Italian seasoning, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4-5 minutes per side until golden and cooked through. Remove to a cutting board and let rest.
- Cook fettuccine in heavily salted boiling water until al dente. Reserve 1 cup pasta water before draining.
- In the same skillet used for chicken, melt butter over medium heat. Add minced garlic and cook for 30 seconds. Pour in the heavy cream and bring to a gentle simmer.
- Stir in the Parmesan cheese and nutmeg, whisking until the sauce is smooth and thick enough to coat the back of a spoon (about 3-4 minutes).
- Add the drained fettuccine to the sauce and toss, adding pasta water a little at a time until the sauce is silky and clings to the pasta.
- Slice the rested chicken and arrange on top. Garnish with parsley and extra Parmesan. Serve immediately — Alfredo sauce thickens as it cools.