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Chicken Alfredo Pasta

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A creamy and comforting Chicken Alfredo Pasta dish that combines tender chicken breast, fettuccine pasta, and rich Alfredo sauce for a satisfying meal.

Ingredients

  • 12 oz fettuccine pasta
  • 1 pound boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1/4 teaspoon nutmeg (optional)
  • Fresh parsley, for garnish (optional)

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.
  2. Prepare the chicken: While the pasta is cooking, season the chicken breasts with salt and pepper.
  3. Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 6-7 minutes on each side or until thoroughly cooked. Remove from the skillet and let it rest.
  4. Make the Alfredo sauce: In the same skillet, reduce the heat to medium. Melt the butter and add the minced garlic. Sauté for 1-2 minutes until fragrant. Pour in the heavy cream, allowing it to simmer for 3-4 minutes until slightly thickened.
  5. Add cheese and seasoning: Gradually whisk in the Parmesan cheese and nutmeg, stirring until the cheese melts and the sauce becomes creamy. Season with salt and pepper to taste.
  6. Combine: Slice the chicken into strips and add it to the skillet with the Alfredo sauce. Stir to combine. Add the cooked fettuccine and toss everything together until the pasta is coated in the sauce.
  7. Serve: Transfer the Chicken Alfredo Pasta to plates, garnish with fresh parsley if desired, and serve immediately.

Notes

For best results, do not overcook the chicken and use fresh ingredients for flavor.

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