Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings
Servings: 4
Ingredients
- 12 ounces fettuccine
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- 2 tablespoons chopped fresh parsley
- 1/4 cup reserved pasta water
Instructions
- Bring a large pot of salted water to a boil. Cook the fettuccine according to the package directions until al dente. Reserve 1/4 cup of the pasta water, then drain the pasta.
- While the pasta cooks, season the chicken breasts with salt, black pepper, and Italian seasoning.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5 to 6 minutes per side, or until golden brown and cooked through.
- Transfer the chicken to a cutting board and let it rest for a few minutes before slicing it into strips.
- Reduce the skillet heat to medium. Add the butter and minced garlic. Cook for about 30 seconds, stirring constantly, until fragrant.
- Pour in the heavy cream and bring it to a gentle simmer. Cook for 2 to 3 minutes, stirring occasionally.
- Reduce the heat to low. Add the Parmesan cheese and nutmeg, stirring until the cheese melts and the sauce becomes smooth.
- Add a small amount of the reserved pasta water if the sauce is too thick. Stir until it reaches a creamy consistency.
- Add the cooked fettuccine to the skillet and toss gently until the pasta is completely coated with the sauce.
- Top with the sliced chicken and chopped parsley. Serve immediately.
Final Thoughts
This creamy chicken Alfredo combines tender seasoned chicken with fettuccine coated in a rich Parmesan sauce. It comes together in about 35 minutes and makes a comforting dinner for the whole family.