Description
A classic Chicken Alfredo Pasta recipe featuring tender pan-seared chicken breasts served over fettuccine tossed in a rich and creamy homemade Alfredo sauce with Parmesan and a hint of nutmeg.
Ingredients
Scale
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
- 8 tablespoons (1 stick) European-style unsalted butter, divided
Sauce
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup finely grated Parmesan cheese (2 1/2 ounces), plus more for serving
- 1/4 teaspoon freshly grated nutmeg
Garnish
- Coarsely chopped fresh parsley leaves, for serving
Instructions
- Cook the pasta: 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 before draining the pasta.
- Season the chicken: Pat the chicken breasts dry with paper towels. Season both sides with 3/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
- Heat the oil: In a large frying pan (preferably with straight sides), heat 2 tablespoons of canola oil over medium-high heat until shimmering, about 2 to 3 minutes. Avoid using a nonstick pan.
- Cook the chicken, first side: Add the chicken breasts to the hot pan without moving them. Cook for 5 to 7 minutes until the bottom is golden brown. If the chicken sticks, it’s not ready to flip.
- Cook the chicken, second side and add butter: Flip the chicken and add 1 tablespoon of butter to the pan, swirling the pan to distribute it. Continue cooking for another 5 to 7 minutes, until the chicken reaches an internal temperature of 165°F.
- Rest and slice the chicken: Transfer the cooked chicken to a plate or cutting board and let rest for 3 minutes. Slice into 1/2-inch thick pieces and cover with foil to keep warm.
- Melt butter and sauté garlic: In the same pan, melt the remaining 7 tablespoons of butter over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds to 1 minute.
- Make the Alfredo sauce: Whisk in 1 cup heavy cream, 1 cup grated Parmesan, 1/4 teaspoon freshly grated nutmeg, and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Simmer the sauce for 3 to 4 minutes, stirring occasionally. If too thick, add reserved pasta water a few tablespoons at a time to thin.
- Toss pasta in sauce: Add the drained fettuccine to the Alfredo sauce and toss until well coated.
- Serve: Divide the pasta among serving bowls. Top each with sliced chicken. Garnish with chopped fresh parsley, additional Parmesan cheese, and freshly ground black pepper as desired.
Notes
- Use a pan with straight sides for better sauce formation during chicken cooking.
- Do not use a nonstick pan for cooking chicken as it prevents proper browning.
- Reserve pasta cooking water to adjust sauce consistency.
- Cook chicken until internal temperature reaches 165°F for safety and juiciness.
- Freshly grate Parmesan cheese for best flavor and melting quality.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Keywords: Chicken Alfredo Pasta, Fettuccine Alfredo, Creamy Pasta, Italian Chicken Recipe, Easy Dinner, Homemade Alfredo Sauce
