Alfredo Pasta
Rich, creamy, and simple to make — this Chicken Alfredo Pasta delivers a restaurant-quality meal right from your kitchen. Perfect for any night when you want comfort food that impresses without the stress.
Equipment
- Large Pot
- Large Skillet
- Tongs
- Instant-read thermometer
Ingredients
Pasta
- 8 ounces dried fettuccine pasta
Chicken
- 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
Sauce
- 8 tablespoons unsalted butter European-style, divided
- 2 cloves garlic minced
- 1 cup heavy cream
- 1 cup Parmesan cheese finely grated, plus more for garnish
- 1/4 teaspoon nutmeg freshly grated
- fresh parsley coarsely chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook fettuccine until al dente, about 8–10 minutes. Reserve 1/2 cup pasta water, then drain.
- Pat chicken breasts dry. Season both sides with 3/4 tsp salt and 1/4 tsp pepper.
- Heat canola oil in a large skillet over medium-high heat. Once shimmering, add chicken and sear undisturbed for 5–7 minutes.
- Flip chicken. Add 1 tbsp of butter to the pan. Cook another 5–7 minutes, until internal temp reaches 165°F. Let rest 3 minutes, then slice.
- In the same pan, melt the remaining 7 tbsp of butter over medium heat. Sauté minced garlic for 30–60 seconds until fragrant.
- Pour in heavy cream and whisk to combine. Stir in Parmesan, nutmeg, and remaining salt and pepper. Simmer 3–4 minutes. Add reserved pasta water if needed to thin the sauce.
- Add cooked pasta to the sauce. Toss gently with tongs to coat evenly.
- Serve pasta in bowls. Top with sliced chicken, extra Parmesan, black pepper, and fresh parsley. Serve hot.
Notes
For best results, always use freshly grated Parmesan and avoid boiling the sauce. Reheat leftovers gently on the stove with a splash of milk to restore creaminess.