Ingredients
Scale
- 1 pound Fettuccine Pasta
- 1.5 pounds Boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup Butter
- 2 cloves Garlic, minced
- 1.5 cups Heavy Cream
- 1 cup Grated Parmesan Cheese
- 1/4 teaspoon Nutmeg
- Salt and Pepper to taste
Instructions
- Step 1: Cook fettuccine according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Step 2: While pasta is cooking, season chicken with salt and pepper. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 6-8 minutes. Set aside.
- Step 3: In the same skillet, melt the remaining butter. Add minced garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic.
- Step 4: Pour in heavy cream and bring to a simmer. Reduce heat to low and simmer for 2-3 minutes, stirring occasionally.
- Step 5: Stir in Parmesan cheese and nutmeg. Season with salt and pepper to taste. Continue stirring until cheese is melted and sauce is smooth. If the sauce is too thick, add a little of the reserved pasta water until desired consistency is reached.
- Step 6: Add cooked chicken and drained pasta to the sauce. Toss to coat. Serve immediately. Garnish with extra Parmesan cheese if desired.
Notes
- For best flavor, store leftover Alfredo in an airtight container in the refrigerator and consume within 2 days.
- Gently reheat leftovers on the stovetop over low heat, adding a splash of milk or cream if the sauce has thickened too much.
- Serve this creamy pasta with a side of steamed broccoli or a crisp green salad to balance the richness.
- To prevent the sauce from separating, add the Parmesan cheese in small increments, stirring constantly until fully melted and incorporated.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American