Chicken Alfredo with Parmesan Garlic Cream Sauce
By Sloane Park
Prep
10 min
Cook
20 min
Total
30 min
Servings
4
Level
Easy
Chicken Alfredo is a dish I make when I want a fast pasta dish in about 30 minutes with fettuccine and sliced chicken in a Parmesan garlic cream sauce, plus a small amount of nutmeg in the dish; I always include nutmeg in small amounts in the dish.
I pound chicken breast to a thickness of about half an inch and brown it in a large pan for 5-7 minutes on each side. Browning it this way helps ensure that all parts of the chicken are cooked evenly. The chicken rests on a cutting board while the sauce simmers in the pan. Chicken fat remains in the pan and is something I like to eat with the sauce. I slice the chicken immediately before adding it to the sauce.
Cook fettuccine al dente and reserve 1 cup of fettuccine cooking water. Drain. Heat cream for 2-3 minutes to thicken. Add drained fettuccine and sliced chicken to a pan. Toss lightly. Add reserved cooking water as needed. Alfredo sauce thickens as it cools, so I serve immediately after plating.
For a twist, I include pieces of cooked broccoli. I include cooked mushrooms or raw spinach at the end. I include red pepper flakes in the dish along with the garlic for some spice. Use 1/4 to 1/2 teaspoon of red pepper flakes. Shredded rotisserie chicken leftovers can be a good substitute for fresh chicken breasts. Serve hot, sprinkled with parsley and Parmesan cheese.
Why you'll love this recipe
- 1It feeds four, more than one plate for dinner.
- 2The sauce is cooked in the chicken skillet. The pasta is cooked in a separate pot.
- 3Wide fettuccine noodles hold Parmesan sauce well. Adding sliced chicken makes this dish more appealing to picky pasta eaters.
- 4A little nutmeg along with garlic and cheese is the best part of this recipe. I don't like it without nutmeg.
- 5Steamed broccoli, asparagus, garlic bread, or green salad would make good side dishes.
- 6Chicken and pasta are finished with the sauce to ensure they are hot enough for everyone to eat.
Ingredients
- •1 lb boneless, skinless chicken breasts (pounded to 1/2-inch thickness)
- •12 oz fettuccine pasta
- •1 tbsp olive oil
- •½ cup unsalted butter (cubed)
- •2 cloves garlic (finely minced)
- •1 ½ cups heavy cream
- •1 ½ cups Parmesan cheese (freshly grated, plus more for serving)
- •½ tsp salt (or to taste)
- •¼ tsp black pepper (or to taste)
- •⅛ tsp nutmeg (freshly grated if possible)
- •2 tbsp fresh parsley (chopped, for garnish)
Instructions
- 1
Bring a large pot of salted water to a boil. Cook the fettuccine according to the package directions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- 2
While the pasta cooks, pat the chicken dry and season it with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for 5-7 minutes per side, until golden and cooked through. Transfer it to a cutting board, let it rest, then slice it.
- 3
Melt the butter in the same skillet over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant.
- 4
Slowly whisk in the heavy cream. Bring it to a simmer and cook for 2-3 minutes, until it starts to thicken.
- 5
Remove the skillet from the heat and gradually whisk in the grated Parmesan until smooth. Season with salt, pepper, and nutmeg. Add the drained pasta and sliced chicken, then toss to combine, using reserved pasta water to thin the sauce if needed.
- 6
Garnish with fresh parsley and extra Parmesan cheese. Serve immediately.
FAQ
Nutrition (per serving)
Calories
850
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
