Creamy Chicken Alfredo Pasta (Print version)

Tender chicken and Parmesan sauce come together over fettuccine for a rich, comforting dish.

# Ingredient List:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (approximately 1 lb)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 1 tablespoon olive oil

→ Pasta

05 - 12 ounces fettuccine

→ Alfredo Sauce

06 - 3 tablespoons unsalted butter
07 - 3 cloves garlic, minced
08 - 1 1/2 cups heavy cream
09 - 1 cup freshly grated Parmesan cheese (about 3 ounces)
10 - 1/4 teaspoon ground nutmeg (optional)
11 - Salt and black pepper to taste

→ Garnish

12 - 2 tablespoons chopped fresh parsley
13 - Extra grated Parmesan cheese for serving

# How To Make It:

01 - Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
02 - Sprinkle chicken strips evenly with salt and black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5 to 7 minutes, turning occasionally, until golden brown and fully cooked. Remove chicken and set aside.
04 - In the same skillet, melt butter over medium heat. Add minced garlic and cook for about 1 minute until fragrant without browning.
05 - Pour in heavy cream and bring to a gentle simmer. Whisk in Parmesan cheese continuously until melted and the sauce is smooth. Stir in nutmeg if using.
06 - Adjust seasoning by adding salt and black pepper to taste.
07 - Return chicken to the skillet and toss to evenly coat with the Alfredo sauce.
08 - Add drained fettuccine to the skillet. Gently toss to combine, adding reserved pasta water incrementally to reach desired sauce consistency.
09 - Plate immediately, garnished with chopped fresh parsley and additional grated Parmesan cheese.

# Expert Advice:

01 -
  • The sauce comes together so fast you'll be plating it before your pasta even finishes draining.
  • It tastes like a date night at an Italian restaurant but costs a fraction of the price.
  • Creamy, luxurious, and somehow feels fancy without any real fussing around.
02 -
  • Pre-grated Parmesan has cellulose powder to keep it from clumping, which stops it from melting into silk; buy a wedge and grate it yourself.
  • If your cream sauce breaks or looks separated, don't panic—whisk in a splash of cold cream or pasta water to bring it back together.
  • Don't walk away from the sauce once you add the cheese, because if it gets too hot it can separate and turn grainy instead of glossy.
03 -
  • Reserve pasta water before draining; that starchy liquid is liquid gold for loosening the sauce to exactly the right consistency.
  • Cook everything on medium to medium-high heat, never screaming hot, because cream and cheese are sensitive to temperature extremes.

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