Description
A quick and comforting chicken alfredo pasta recipe that’s rich, creamy, and perfect for hectic weeknights.
Ingredients
- 8 ounces fettuccine pasta
- 2 chicken breasts, sliced thin
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- Salt, to taste
- Pepper, to taste
- Chopped parsley, for garnish
- Dash of nutmeg (optional)
Instructions
- Cook the fettuccine pasta according to package instructions until al dente.
- In a large skillet, melt 2 tablespoons of butter over medium heat, then add the sliced chicken and cook until golden and cooked through. Remove chicken and set aside.
- In the same skillet, melt the remaining butter and add garlic, cooking until fragrant.
- Pour in the heavy cream, stir, and gradually incorporate the parmesan cheese until smooth.
- Add the cooked pasta and chicken to the sauce, stirring until well coated. If the sauce is too thick, add a splash of reserved pasta water.
- Serve hot, garnished with chopped parsley.
Notes
For added flavor, include a ladle of starchy pasta water for a creamier finish. Enjoy with roasted veggies or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian