Creamy Chicken Alfredo Pasta (Printable Version)
Sautéed chicken tossed in rich Parmesan cream sauce with fettuccine and fresh parsley garnish.
# What You Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (approximately 16 oz), sliced into strips
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon ground black pepper
04 - 1 tablespoon olive oil
→ Pasta
05 - 12 oz fettuccine
→ Alfredo Sauce
06 - 3 tablespoons unsalted butter
07 - 3 cloves garlic, minced
08 - 1 1/2 cups heavy cream
09 - 1 cup freshly grated Parmesan cheese
10 - 1/4 teaspoon ground nutmeg (optional)
11 - Salt and ground black pepper, to taste
→ Garnish
12 - 2 tablespoons chopped fresh parsley
13 - Extra grated Parmesan cheese, for serving
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
02 - Season the chicken strips evenly with salt and ground black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Add the chicken strips and sauté for 5 to 7 minutes, turning occasionally, until golden brown and cooked through. Remove chicken from skillet and set aside.
04 - In the same skillet, melt unsalted butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant without browning.
05 - Pour in heavy cream and bring to a gentle simmer. Gradually whisk in the grated Parmesan cheese until fully melted and the sauce is smooth. Stir in ground nutmeg if using.
06 - Adjust seasoning by adding salt and ground black pepper to taste.
07 - Return the cooked chicken to the skillet and toss to coat thoroughly with the Alfredo sauce.
08 - Incorporate the drained fettuccine into the skillet, tossing everything together. Add reserved pasta water gradually if the sauce requires thinning to achieve desired consistency.
09 - Plate immediately, garnished with chopped fresh parsley and additional grated Parmesan cheese.
# Helpful Tips:
01 -
- The sauce comes together in minutes and feels impossibly luxurious despite being straightforward.
- It's the kind of meal that makes people think you've been cooking all day when really you haven't.
- There's something deeply satisfying about coating tender chicken and silky pasta in a sauce that tastes like an indulgence.
02 -
- Grating your own Parmesan is worth it—those anti-caking agents in pre-grated cheese can cause the sauce to seize and separate into oily chunks.
- Pasta water is liquid gold here; its starch helps the sauce cling and emulsify rather than sliding off every bite.
03 -
- If your sauce breaks or looks grainy, whisk in a splash of cold cream off the heat and warm it gently while whisking—this often brings it back together.
- The reserved pasta water is your secret weapon; add it gradually and you'll understand why chefs never waste it.