Chicken Alfredo Fettuccine with Creamy Parmesan Sauce
Chicken Alfredo is a creamy, comforting pasta dish loved by kids and adults alike. Here, fettuccine is coated in a simple sauce of butter, garlic, heavy cream and parmesan with a hint of nutmeg, then topped with sliced pan-seared chicken. It is a quick dinner that feels like a restaurant meal.
Preparation Steps
Bring a large pot of well-salted water to a boil. Cook the fettuccine until al dente according to the package, then drain, saving about 1/2 cup (120 ml) of the cooking water.
While the pasta cooks, season the chicken on both sides with salt and pepper. Heat the olive oil in a large skillet over medium-high heat.
Cook the chicken for 5 to 7 minutes per side, until golden and 165°F (74°C) in the center. Rest it on a board for 5 minutes, then slice into strips.
Lower the heat to medium and melt the butter in the same skillet. Add the garlic and cook for about 1 minute, until fragrant.
Pour in the cream and simmer gently for 2 to 3 minutes. Stir in the parmesan and keep stirring for 3 to 4 minutes, until the sauce is smooth and thick. Season with salt, pepper and nutmeg.
Add the fettuccine and toss until coated, adding splashes of pasta water if the sauce is too thick.
Divide among plates, top with the sliced chicken and finish with extra parmesan and black pepper.
Tips & Variations
- Use freshly grated parmesan rather than pre-shredded; it melts into a much smoother sauce.
- Add steamed broccoli, sauteed mushrooms or peas for a vegetable boost, or swap the chicken for shrimp.
- Refrigerate leftovers for up to 3 days. Reheat gently with a splash of milk, stirring, until steaming hot.
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