Description
Indulge in rich Creamy Chicken Fettuccine Alfredo with succulent chicken & Parmesan. A quick, comforting classic that’s a family favorite!
Ingredients
Scale
- 1 lb (450g) fettuccine pasta
- 2 large boneless, skinless chicken breasts (about 1 lb/450g)
- 3 tbsp (45g) unsalted butter, divided
- 4 cloves garlic, minced (about 2 tbsp)
- 2 cups (480ml) heavy cream
- 1½ cups (150g) freshly grated Parmesan cheese, plus extra for garnish
- ¼ tsp freshly grated nutmeg
- ¼ cup (15g) fresh parsley, chopped
- 2 tbsp (30ml) olive oil
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- Salt and freshly ground black pepper, to taste
Instructions
- Season chicken breasts with salt, pepper, garlic powder, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat and cook chicken for 5-6 minutes per side until golden and cooked through (165°F/74°C). Rest for 5 minutes, then slice against the grain.
- Bring a large pot of salted water to boil. Cook fettuccine until al dente (1 minute less than package directions). Reserve 1 cup pasta water, then drain pasta without rinsing.
- In the same skillet used for chicken, melt 2 tablespoons butter over medium heat. Add garlic and sauté for 30 seconds until fragrant. Add heavy cream, stirring to incorporate browned bits from the pan.
- Bring cream to a gentle simmer and cook 3-4 minutes until slightly thickened. Remove from heat and gradually whisk in Parmesan cheese until melted. Add nutmeg, salt, and pepper to taste.
- Return skillet to low heat. Add drained pasta to the sauce and toss until coated. If needed, add reserved pasta water a tablespoon at a time to reach desired consistency. Fold in sliced chicken and remaining tablespoon of butter.
- Transfer to warm plates or serving platter. Garnish with fresh parsley and additional Parmesan. Serve immediately.