This creamy pasta dish is perfect for busy weeknights, providing a comforting meal that the whole family will love. With tender chicken, rich homemade alfredo sauce, and fettuccine, it's a delightful blend of flavors and textures that embodies Italian comfort food.
Ingredients
Scale:
12 oz fettuccine pasta
2 boneless, skinless chicken breasts (about 1 lb)
1 tablespoon olive oil
Salt and pepper to taste
1 teaspoon garlic powder
1/2 cup unsalted butter (1 stick)
2 cups heavy cream
1 clove garlic, minced
1 cup grated Parmesan cheese
1/4 teaspoon nutmeg (optional)
Fresh parsley, chopped for garnish
Extra grated Parmesan cheese for garnish
Instructions
In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente, usually about 8-10 minutes.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt, pepper, and garlic powder. Cook for about 6-7 minutes per side, or until cooked through and golden brown.
In the same skillet, reduce heat to low and add butter. Once melted, add minced garlic and sauté for about 1 minute. Pour in heavy cream and let it simmer for 2-3 minutes.
Gradually whisk in grated Parmesan cheese until melted and smooth. Adjust consistency with reserved pasta water if too thick.
Add the drained fettuccine and sliced chicken to the skillet. Toss gently to coat everything in the sauce and heat through.
Plate the pasta and chicken, garnishing with chopped parsley and extra Parmesan cheese.
