Description
A creamy, cheesy, and comforting chicken Alfredo pasta recipe that’s perfect for busy weeknights or special occasions.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 12 oz fettuccine pasta
- 3 tbsp unsalted butter
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 cup freshly grated Parmesan cheese
- Salt and black pepper to taste
- Optional: pinch of nutmeg, fresh parsley for garnish
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- Season chicken breasts with salt and pepper. Cook in a skillet over medium heat until golden and cooked through (about 6–8 minutes per side). Remove and slice.
- In the same skillet, melt butter. Add minced garlic and sauté until fragrant.
- Pour in heavy cream, stirring continuously. Simmer gently for 3–4 minutes.
- Stir in Parmesan cheese until melted and smooth.
- Add cooked pasta and sliced chicken to the sauce. Toss to coat evenly.
- Adjust seasoning, garnish with parsley, and serve immediately.
Notes
- Use freshly grated Parmesan for best texture.
- Don’t let the sauce boil after adding the cheese — it may curdle.
- Add a splash of pasta water if the sauce becomes too thick.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 720 kcal
- Sugar: 3g
- Sodium: 580mg
- Fat: 38g
- Saturated Fat: 21g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 41g
- Cholesterol: 160mg