Description
Savor this rich and creamy chicken alfredo pasta recipe, featuring tender fettuccine coated in a luxurious garlic parmesan sauce, topped with juicy pan-seared chicken. Perfect for a quick and indulgent dinner!
Ingredients
Units
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For the Chicken:
- 2 boneless, skin-on chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
For the Alfredo Sauce:
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup freshly grated parmesan cheese
- 1/4 tsp nutmeg (optional)
- Salt and pepper to taste
For the Pasta:
- 300g fettuccine
- 1 tbsp salt (for boiling water)
Garnish:
- Fresh parsley, chopped
Instructions
- Cook the Chicken:
- Season chicken breasts with garlic powder, salt, and pepper.
- Heat olive oil in a skillet over medium heat. Sear chicken skin-side down for 5 minutes until golden. Flip and cook for another 5–7 minutes until fully cooked. Remove, rest for 5 minutes, and slice.
- Cook the Pasta:
- Boil fettuccine in salted water according to package instructions. Reserve ½ cup pasta water, then drain.
- Prepare the Alfredo Sauce:
- In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
- Stir in heavy cream and simmer for 2–3 minutes. Add parmesan cheese, stirring until melted. Season with nutmeg, salt, and pepper. Adjust consistency with reserved pasta water if needed.
- Combine and Serve:
- Toss cooked fettuccine in the sauce until coated. Top with sliced chicken and garnish with parsley. Serve hot.
Notes
- For extra flavor, add a splash of white wine while cooking the sauce.
- Substitute heavy cream with half-and-half for a lighter version.
- Use freshly grated parmesan for the best results.
