Creamy Alfredo Pasta Chicken (Printer-Friendly)
Tender chicken and fettuccine in a smooth Parmesan cream sauce for a comforting dinner.
# What You'll Need:
→ Pasta
01 - 12 oz fettuccine or linguine
→ Chicken
02 - 2 boneless skinless chicken breasts (14 oz)
03 - 1 tablespoon olive oil
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper
06 - 1/2 teaspoon garlic powder
→ Alfredo Sauce
07 - 3 tablespoons unsalted butter
08 - 3 cloves garlic, minced
09 - 1 cup heavy cream
10 - 1/2 cup whole milk
11 - 3 oz grated Parmesan cheese
12 - 1/4 teaspoon ground nutmeg (optional)
13 - Salt and black pepper to taste
→ Garnish
14 - Fresh parsley, chopped
15 - Extra grated Parmesan
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water, and set aside.
02 - Pat chicken breasts dry and season evenly with salt, black pepper, and garlic powder on both sides.
03 - Heat olive oil in a large skillet over medium-high heat. Cook chicken breasts 5 to 6 minutes per side until golden and cooked through. Remove from skillet, let rest 5 minutes, then slice thinly.
04 - In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
05 - Pour in heavy cream and whole milk. Bring to a gentle simmer while stirring continuously.
06 - Lower heat to low. Stir in grated Parmesan and nutmeg if used. Continue stirring until cheese melts and sauce is smooth. Season with salt and pepper to taste.
07 - Add cooked pasta to the sauce and toss to coat. Incorporate reserved pasta water as needed to adjust consistency.
08 - Top pasta with sliced chicken. Garnish with fresh parsley and additional Parmesan. Serve immediately.
# Expert Advice:
01 -
- It comes together in under 40 minutes, which means weeknight dinner without the stress.
- The sauce is so velvety and rich that everyone at the table feels like they're eating something special.
- It's humble enough for a Tuesday but impressive enough to serve when someone drops by unexpectedly.
02 -
- Never let the cream boil hard or it can break and get grainy; keep the heat at medium and watch for small bubbles around the edges.
- Add cheese off the heat or at very low heat—high temperatures can make Parmesan separate and become stringy instead of melting smooth.
- Freshly grated Parmesan is genuinely worth the extra minute; the pre-grated versions contain starch that prevents melting and makes the sauce feel sandy instead of creamy.
03 -
- Pat your chicken completely dry before seasoning—any moisture on the surface stops it from browning and makes it steam instead of sear.
- Taste everything before it goes on the plate; cream and cheese mute flavors, so you almost always need more salt than you think.