Chicken Fettuccine Alfredo
A comforting dish combining tender chicken breast with creamy fettuccine and rich Alfredo sauce, perfect for any occasion.
Ingredients
Main Ingredients
- 12 oz fettuccine Cook until al dente
- 12 oz boneless skinless chicken breast Slice thinly and season before cooking
- Salt Salt For seasoning chicken and pasta
- Black pepper Black pepper For seasoning chicken
- Olive oil Olive oil, for tossing Prevents pasta from sticking
- 8 tbsp unsalted butter Divided for cooking chicken and making sauce
- 2 cups heavy cream For the Alfredo sauce
- 2 pinches grated nutmeg For flavor in the sauce
- 1 1/2 cups freshly grated Parmigiano-Reggiano Adds creaminess to the sauce
Instructions
Preparation
- Cook the fettuccine according to package directions until al dente. Drain and toss with olive oil.
- Slice chicken breast thinly and season with salt and black pepper.
Cooking
- In a large skillet, melt 3 tablespoons of butter over medium heat and pan-sear chicken for about 5-7 minutes until cooked through.
- Add the remaining 5 tablespoons of butter, heavy cream, and nutmeg to the skillet. Simmer for about 2 minutes until thickened.
- Whisk in the grated Parmigiano-Reggiano on medium-low heat until melted and smooth.
- Add the cooked chicken and fettuccine to the skillet, tossing to coat.
- Taste and adjust seasoning with more salt and pepper if needed, then serve immediately.
Notes
Pair with a simple side salad or garlic bread. To store, keep in an airtight container for 2-3 days. Reheat over low heat, adding cream or reserved pasta water if necessary.