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Chicken Alfredo

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A creamy pasta dish that brings a touch of restaurant luxury to your dining table, quick and easy to prepare.

Ingredients

  • 12 ounces fettuccine or your preferred pasta
  • 1 pound boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 1/2 cup unsalted butter
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/4 teaspoon nutmeg (optional)

Instructions

  1. 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, reserving a little pasta water.
  2. Season the chicken breasts with salt and pepper on both sides. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook for 5-7 minutes on each side until golden brown and cooked through. Remove from the skillet and let rest before slicing.
  3. In the same skillet, reduce the heat to medium. Add the butter and let it melt. Stir in the garlic and cook for about 1 minute until fragrant.
  4. Pour in the heavy cream and bring to a gentle simmer.
  5. Lower the heat and gradually whisk in the Parmesan cheese until melted and smooth. If the sauce is too thick, add a bit of pasta water to reach your desired consistency. Season with nutmeg, salt, and pepper to taste.
  6. Add the cooked fettuccine to the sauce, tossing to coat the pasta evenly. Slice the chicken and place it on top of the pasta before serving.

Notes

Use gluten-free pasta for a gluten-free version. Feel free to substitute half-and-half for a lighter sauce, but the texture may be slightly thinner.

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