Chicken Fettuccine Alfredo
Ingredients
- Kosher salt and freshly ground black pepper
- 12 ounces fettuccine
- Olive oil
for tossing
- 12 ounces boneless
skinless chicken breast, about 2
- 1 stick unsalted butter
8 tablespoons
- 2 cups heavy cream
- 2 pinches freshly grated nutmeg
- 1 1/2 cups freshly grated Parmigiano-Reggiano
Directions
- 1
Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
- 2
Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
- 3
Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
- 4
Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
- 5
Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.
Chicken Fettuccine Alfredo
Similar Recipes
/Temp-filename_-11-a7f65e85b7d444a69626a68074d694c6.jpg)
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
Dreaming of a creamy, restaurant-quality chicken fettuccine alfredo without the takeout price tag? This recipe brings the magic of a classic Italian-American dish right to your kitchen, promising a result that often surpasses what you'd find dining out.
What sets this Chicken Fettuccine Alfredo apart is how its luxurious sauce comes together effortlessly in the skillet, no flour needed. Heavy cream is gently simmered and reduced, then enriched by freshly grated Parmigiano-Reggiano, creating a naturally thick and clingy coating for every strand of pasta. This intelligent technique ensures a velvety smooth sauce that magically comes together.
Prepare yourself for an incredibly rich and satisfying experience. Each strand of fettuccine will be perfectly coated in a lush, cheesy sauce that beautifully complements tender chicken breast. While the sauce might appear thin in the pan at first, watch it transform and thicken as it embraces the hot pasta and chicken, creating a truly satisfying and decadent meal. This dish is designed for immediate enjoyment, delivering peak flavor and texture straight from the skillet to your plate.
While this recipe shines in its classic form, you can always adjust seasonings to your personal taste, perhaps adding an extra pinch of freshly ground black pepper or a touch more nutmeg for a deeper aroma. Remember that saved pasta water is your friend—a splash can loosen the sauce if it becomes too thick upon sitting, ensuring perfect consistency.
Perfect for a comforting weeknight dinner or an impressive yet easy meal for guests, this Chicken Fettuccine Alfredo is best enjoyed immediately for the ultimate creamy experience. A simple side salad and crusty bread would beautifully round out the meal.