Description
Creamy Chicken Alfredo made with juicy pan-seared chicken, silky Parmesan sauce, and tender fettuccine pasta. A cozy restaurant-style dinner ready in under an hour.
Ingredients
1.5 pounds boneless skinless chicken breasts
1.5 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons olive oil
4 tablespoons unsalted butter
3–4 garlic cloves, minced
2 cups heavy cream
1/2 cup whole milk
1.5 cups freshly grated Parmesan cheese
12 ounces fettuccine pasta
Pinch freshly grated nutmeg
2–3 tablespoons fresh parsley
1 cup reserved pasta water
Instructions
Season chicken with salt and pepper.
Sear chicken in olive oil until golden and cooked through.
Boil fettuccine until al dente and reserve pasta water.
Melt butter in skillet and sauté garlic briefly.
Add cream and milk, then simmer gently.
Whisk in Parmesan cheese gradually until smooth.
Slice rested chicken.
Toss cooked pasta into Alfredo sauce.
Add reserved pasta water as needed for silky texture.
Top with sliced chicken, parsley, and extra Parmesan.
Serve immediately.
Notes
Use freshly grated Parmesan for smooth sauce.
Do not boil the sauce after adding cheese.
Reserve pasta water to adjust sauce consistency.
Best served fresh while creamy and hot.