Classic Homemade Chicken Alfredo with Fettuccine and Creamy Parmesan (Print version)

Juicy chicken and fettuccine tossed in a silky homemade Alfredo sauce with cream, butter, garlic, and freshly grated Parmesan.

# Ingredients:

For the pasta and chicken

01 - 12 oz (340 g) fettuccine
02 - 1 1/4 lb (565 g) boneless skinless chicken breasts
03 - 1 teaspoon kosher salt, divided, plus more for pasta water
04 - 1/2 teaspoon black pepper, divided
05 - 1 teaspoon Italian seasoning
06 - 2 tablespoons olive oil

For the creamy Parmesan Alfredo

07 - 5 tablespoons (70 g) unsalted butter
08 - 3 cloves garlic, minced
09 - 1 1/2 cups (360 ml) heavy cream
10 - 1 1/4 cups (125 g) freshly grated Parmesan cheese, plus more for serving
11 - 1/8 teaspoon ground nutmeg
12 - 1/3 to 1/2 cup (80 to 120 ml) reserved pasta water, 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 according to the package directions. Reserve 1/2 cup pasta water, then 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, or until golden and 165°F in the thickest part.
04 - Transfer the chicken to a cutting board and rest for 5 minutes. Slice into thin strips across the grain.
05 - Reduce the heat to medium-low. Melt the butter in the same skillet, add garlic, and cook for 30 seconds. Add cream and simmer for 2-3 minutes, then remove from heat and whisk in Parmesan, nutmeg, remaining salt, and remaining pepper.
06 - Add the drained fettuccine to the sauce and toss, adding reserved pasta water a little at a time until glossy. Serve topped with sliced chicken, parsley, extra Parmesan, and black pepper.

# Good to know:

01 - Best served right after tossing, while the sauce is smooth and glossy.
02 - Reserve pasta water before draining. It is the easiest way to loosen the sauce.
03 - Use freshly grated Parmesan for the smoothest Alfredo.

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