Easy Dinner Chicken Alfredo
This comforting recipe combines tender chicken thighs with rich fettuccine in a creamy sauce, perfect for a satisfying family meal.
Ingredients
Main Ingredients
- 1 tbsp olive oil adds moisture and richness
- 4 pieces boneless skinless chicken thighs, halved tender protein
- 300 g fettuccine or tagliatelle provides the base of the dish
- 1 tbsp butter adds creaminess
- 200 ml double cream creates a rich sauce
- 1/2 pieces nutmeg, grated enhances flavor
- 100 g Parmesan adds sharpness and creaminess
- to taste salt and black pepper enhances overall flavor
- for serving chopped parsley adds freshness
Instructions
Preparation
- Heat the olive oil in a large skillet over medium-high heat. Add the halved chicken thighs carefully, allowing them to brown for about 6-7 minutes on each side until fully cooked. Remove from pan and let cool slightly before shredding or slicing.
- Bring a pot of salted water to a boil. Add the fettuccine or tagliatelle and cook until just shy of al dente. Reserve some pasta water before draining.
Cooking
- In the same skillet, melt the butter over medium heat. Add the double cream and stir to combine. Grate in half of the nutmeg and bring to a gentle simmer.
- Return the chicken to the skillet, stirring well to coat it in the sauce as it thickens.
- Transfer the drained pasta into the skillet with the chicken and cream sauce. Add the majority of the grated Parmesan and toss gently to combine. If too thick, add a splash of reserved pasta water.
- Sprinkle remaining Parmesan on top with chopped parsley. Season with salt and black pepper to taste.
Notes
This dish can be served with a simple green salad or garlic bread for added comfort. Leftovers can be reheated or served cold.