Description
This incredibly rich Chicken Fettuccine Alfredo comes together in about 30 minutes for a quick and easy weeknight dinner that your family will love!
Ingredients
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)
- 1/4 teaspoon freshly grated nutmeg (optional)
- Coarsely chopped fresh parsley leaves, for serving
Instructions
- Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, about 8 to 10 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the pasta. Set it aside.
- Rinse and dry the chicken. Season with 3/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Heat the oil in a large frying pan over medium-high heat until hot.
- Add the chicken to the hot pan, and let it cook for 5 to 7 minutes until golden-brown. Flip the chicken and cook for another 5 to 7 minutes or until it reaches an internal temperature of 165 degrees F. Slice the chicken and cover it to keep warm.
- In the same pan after removing the chicken, melt the remaining 7 tablespoons of butter over medium heat, stirring occasionally. Add the minced garlic and sauté until fragrant.
- Whisk in the heavy cream, Parmesan cheese, nutmeg, and the remaining salt and pepper. Bring it to a simmer, then reduce heat and let simmer for about 3 to 4 minutes. Adjust the sauce with the reserved pasta cooking water if too thick.
- Toss the drained fettuccine into the sauce, stirring frequently to coat each strand. Serve the pasta topped with the sliced chicken, garnished with parsley and freshly grated Parmesan.
Notes
This dish is versatile; feel free to add vegetables or use leftover proteins for customization.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg