Ingredients
Scale
- 12 oz fettuccine pasta
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, sliced
- Salt and pepper to taste
- 3 cloves garlic, minced
- 1 cup heavy cream (substitute with half-and-half for a lighter option)
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1/4 teaspoon nutmeg (optional)
- Fresh parsley, chopped, for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, according to package instructions. Drain and set aside
- Prepare the Chicken: In a large skillet, heat olive oil over medium heat. Season the chicken slices with salt and pepper. Add to the skillet and cook until golden brown and cooked through, about 5-7 minutes. Remove from the skillet and set aside
- Sauté the Garlic: In the same skillet, add the minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn it
- Make the Sauce: Reduce the heat to low. Add the butter and heavy cream to the skillet, stirring until the butter is melted. Slowly whisk in the Parmesan cheese until the sauce is smooth and creamy
- Season the Sauce: Add a pinch of nutmeg, if using, and adjust the seasoning with salt and pepper to taste
- Combine Ingredients: Return the cooked chicken to the skillet, along with the drained pasta. Toss everything together until the pasta is well coated with the sauce
- Garnish and Serve: Sprinkle with chopped parsley before serving. Enjoy your Chicken Alfredo Pasta hot
- Adjust Consistency: If the sauce is too thick, add a splash of pasta water to reach the desired consistency