Creamy Chicken Alfredo (Printable Version)
# What You'll Need:
01 -
8 oz dried fettuccine noodles.
02 -
2 skinless, boneless chicken breasts (1 pound total).
03 -
1 tsp kosher salt, split.
04 -
1/2 tsp freshly ground black pepper, split.
05 -
2 tbsp vegetable oil.
06 -
8 tbsp unsalted European butter (1 stick), divided.
07 -
2 minced garlic cloves.
08 -
1 cup heavy whipping cream.
09 -
1 cup grated Parmesan cheese (2 1/2 ounces) plus extra for topping.
10 -
1/4 tsp nutmeg, freshly grated.
11 -
Fresh parsley leaves, roughly chopped, for garnish.
# Preparation Steps:
01 -
Bring salted water to a boil, cook fettuccine until just firm to the bite (around 8-10 minutes). Scoop out 1/2 cup pasta water first, then drain everything.
02 -
Dry chicken thoroughly, then sprinkle with 3/4 tsp salt and 1/4 tsp pepper.
03 -
Heat oil in a big pan over medium-high heat. Sear chicken for 5-7 minutes per side until golden brown and its internal temp reaches 165°F. Let rest 3 minutes before slicing.
04 -
In the same pan, melt the leftover butter. Sauté garlic for about 30-60 seconds. Mix in the cream, Parmesan, nutmeg, and remaining salt and pepper. Let it simmer for 3-4 minutes.
05 -
Toss the pasta into the sauce. Thin it with the reserved pasta water if needed. Top everything with chicken slices, parsley, and a sprinkle of Parmesan before serving.
# Additional Tips:
01 -
Leftovers can go in the fridge for up to 3 days, but the sauce might separate when warmed.
02 -
Chicken can be cooked 1 day early, though it tastes best fresh.
03 -
A straight-sided pan works better than a nonstick one for this dish.