Creamy Chicken Alfredo Pasta (Printer-friendly)

Tender chicken strips with fettuccine and smooth Parmesan cream sauce for a comforting dish.

# What You Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (approximately 16 oz), sliced into strips
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon ground black pepper
04 - 1 tablespoon olive oil

→ Pasta

05 - 12 oz fettuccine

→ Alfredo Sauce

06 - 3 tablespoons unsalted butter
07 - 3 cloves garlic, minced
08 - 1 1/2 cups heavy cream
09 - 1 cup freshly grated Parmesan cheese (about 3 oz)
10 - 1/4 teaspoon ground nutmeg (optional)
11 - Salt and ground black pepper, to taste

→ Garnish

12 - 2 tablespoons chopped fresh parsley
13 - Extra grated Parmesan cheese, for serving

# How to Make It:

01 - Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente. Reserve 1/2 cup of pasta water, drain, and set aside.
02 - Season chicken strips evenly with salt and black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and sauté for 5 to 7 minutes, turning occasionally, until golden brown and cooked through. Remove from skillet and set aside.
04 - In the same skillet, melt butter over medium heat. Add minced garlic and cook for about 1 minute until fragrant, taking care not to brown it.
05 - Pour in heavy cream and bring to a gentle simmer. Gradually whisk in Parmesan cheese until fully melted and the sauce is smooth. Stir in nutmeg if using.
06 - Adjust seasoning of the cream sauce with salt and black pepper to taste.
07 - Return the cooked chicken strips to the skillet and toss to coat with the sauce evenly.
08 - Add the drained fettuccine to the skillet. Toss well to combine, adding reserved pasta water gradually if the sauce requires thinning.
09 - Serve immediately, garnished with chopped fresh parsley and additional grated Parmesan cheese.

# Expert Tips:

01 -
  • It comes together in under 45 minutes, so weeknight dinners suddenly feel fancy without the stress.
  • The sauce is impossibly creamy and luxurious, but it's really just three ingredients doing what they do best.
  • Tender chicken and silky pasta in one skillet means fewer dishes and more time enjoying the meal.
02 -
  • Use freshly grated Parmesan, not the pre-grated stuff—the anti-caking agents will make your sauce grainy instead of silky.
  • The pasta water is your secret weapon for fixing a sauce that's too thick; a splash or two brings everything back into balance without diluting the flavor.
  • Don't let the cream boil hard, and add the cheese slowly while whisking—high heat and impatience will cause the sauce to separate or break.
03 -
  • Cook the chicken strips thin and uniform so they cook evenly—thick pieces will be overdone on the outside before the inside is done.
  • Don't walk away once you've added the cream; stay present and keep whisking so the sauce emulsifies properly instead of breaking.

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