Chicken Alfredo
Tender pan-seared chicken breasts served over fettuccine coated in a rich, creamy Parmesan Alfredo sauce. A satisfying Italian-American comfort dish that comes together in about 40 minutes.
Ingredients
- 2 boneless, skinless chicken breasts
- 8 oz fettuccine pasta
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 1 tsp Italian seasoning
- 4 tbsp unsalted butter
- 4 cloves garlic cloves, minced
- 2 cups heavy whipping cream
- 1 cup Parmesan cheese, freshly grated
- 1/8 tsp ground nutmeg
- 2 tbsp fresh flat-leaf parsley, chopped
Instructions
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1
Bring a large pot of salted water to a boil. Cook 8 oz fettuccine pasta until al dente. Reserve 1 cup of pasta water, then drain and set aside.
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2
Season 2 boneless, skinless chicken breasts with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1 tsp Italian seasoning.
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3
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F (74°C). Transfer, rest 5 minutes, and slice.
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4
In the same skillet over medium heat, melt 4 tbsp unsalted butter. Add 4 cloves minced garlic cloves and cook for 1 minute.
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5
Pour in 2 cups heavy whipping cream. Simmer for 4-5 minutes until slightly reduced.
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6
Reduce heat to low. Stir in 1 cup freshly grated Parmesan cheese a handful at a time until smooth. Add 1/8 tsp ground nutmeg and adjust seasoning.
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7
Toss drained fettuccine into the sauce, adding reserved pasta water as needed.
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8
Serve pasta topped with sliced chicken and garnished with 2 tbsp chopped fresh flat-leaf parsley.