Description
This Classic Chicken Alfredo Pasta is a simple yet elegant dish that’s perfect for a weeknight meal or a special occasion. Tender chicken and fettuccine pasta are coated in a rich and creamy homemade Alfredo sauce.
Ingredients
Units
Scale
- 8 ounces dried fettuccine pasta
- 2 boneless, skinless chicken breasts (about 1 pound total)
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2 tablespoons canola oil
- 8 tablespoons (1 stick) European-style unsalted butter, divided
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup finely grated Parmesan cheese (2 1/2 ounces), plus more for serving
- 1/4 teaspoon freshly grated nutmeg
- Coarsely chopped fresh parsley leaves, for serving
Instructions
- Cook pasta: Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente. Reserve 1/2 cup pasta water, then drain.
- Prepare chicken: Pat chicken dry and season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
- Cook chicken: Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 5-7 minutes per side. Chicken should reach 165°F.
- Slice chicken: Transfer chicken to a plate, let rest, then slice.
- Sauté garlic: Melt 7 tablespoons butter in the same skillet. Add garlic and sauté until fragrant.
- Make Alfredo sauce: Whisk in heavy cream, Parmesan cheese, nutmeg, remaining salt, and pepper. Simmer for 3-4 minutes. If the sauce is too thick, thin with reserved pasta water.
- Combine and serve: Add drained pasta to the sauce and toss to coat. Serve with chicken slices, parsley, extra Parmesan, and black pepper.
Notes
- Use a pan with straight sides, if possible. Do not use a nonstick pan.
- If the sauce becomes too thick, add reserved pasta water a few tablespoons at a time.
Nutrition
- Serving Size: 1 serving
- Calories: 790kcal
- Sugar: 2g
- Sodium: 610mg
- Fat: 58g
- Saturated Fat: 34g
- Unsaturated Fat: 22g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 180mg
