Ultimate Comfort Food with Chicken Alfredo (Print version)
Juicy chicken and fettuccine tossed in a silky Parmesan Alfredo sauce for a cozy 35-minute pasta dinner.
# Ingredients:
For the chicken
01 -
1 lb (450 g) boneless skinless chicken breasts, 2 medium pieces
02 -
1 teaspoon kosher salt, divided
03 -
1/2 teaspoon black pepper, divided
04 -
1 teaspoon Italian seasoning
05 -
1 tablespoon olive oil
For the pasta and Alfredo sauce
06 -
12 oz (340 g) fettuccine
07 -
4 tablespoons (56 g) unsalted butter
08 -
4 cloves garlic, minced
09 -
1 1/2 cups (360 ml) heavy cream
10 -
1 1/4 cups (110 g) freshly grated Parmesan cheese, plus more for serving
11 -
1/8 teaspoon ground nutmeg, optional
12 -
1/2 cup (120 ml) reserved pasta water, plus more as needed
13 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the fettuccine until al dente, then reserve 1 cup of pasta water and drain.
02 -
Pat the chicken dry. Season both sides with 3/4 teaspoon salt, 1/4 teaspoon pepper, and the Italian seasoning.
03 -
Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 5-7 minutes per side, until golden and 165°F in the thickest part.
04 -
Transfer the chicken to a cutting board and rest for 5 minutes. Slice into strips about 1/2 inch thick.
05 -
Reduce the skillet heat to medium-low. Melt the butter, add the garlic, and cook for 30-45 seconds until fragrant but not browned.
06 -
Add the heavy cream and simmer gently for 2-3 minutes. Stir in Parmesan, nutmeg if using, remaining salt, and remaining pepper until smooth.
07 -
Add the drained fettuccine to the sauce with 1/4 cup reserved pasta water. Toss until glossy, adding more pasta water a tablespoon at a time if needed.
08 -
Divide the pasta among bowls. Top with sliced chicken, parsley, and extra Parmesan. Serve immediately.
# Good to know:
01 -
Best served immediately while the Alfredo sauce is glossy.
02 -
Use freshly grated Parmesan for the smoothest sauce.
03 -
Cook chicken to 165°F for food safety.