Pasta Night
Chicken Alfredo
Creamy, garlicky and rich in the way only a proper Alfredo can be — no jar required.
A from-scratch Alfredo that comes together in one skillet while the pasta boils. The sauce is butter, cream, and Parmesan, finished with sliced seared chicken.
Ingredients
- 2 large chicken breasts
- 12 oz fettuccine
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- Salt and pepper
- For the Alfredo sauce:
- 6 tbsp butter
- 4 garlic cloves, minced
- 1½ cups heavy cream
- 1½ cups freshly grated Parmesan
- ¼ tsp black pepper
- ¼ tsp nutmeg, optional
- Chopped parsley
Method
- 1
Cook fettuccine until al dente, reserving ½ cup pasta water.
- 2
Season chicken with Italian seasoning, garlic powder, salt, and pepper.
- 3
Heat oil in a skillet over medium-high heat. Cook chicken approximately 5–7 minutes per side until cooked through. Rest for 5 minutes, then slice.
- 4
Reduce heat and melt butter in the skillet. Add garlic and cook for 30 seconds.
- 5
Pour in heavy cream and gently simmer for 2–3 minutes. Reduce heat to low and gradually stir in Parmesan until smooth. Add pepper and optional nutmeg.
- 6
Toss with fettuccine, adding pasta water as needed. Top with sliced chicken and parsley.