Description
My Best Chicken Alfredo Pasta is creamy, comforting, and perfect for family dinners. Tender chicken and al dente fettuccine are coated in a rich Parmesan sauce, making every bite irresistible.
Ingredients
Scale
- 400g fettuccine pasta
- 2 large chicken breasts, thinly sliced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper, to taste
- ½ teaspoon nutmeg (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook pasta in salted water until al dente. Reserve ½ cup pasta water.
- Sauté seasoned chicken in olive oil until cooked through; set aside.
- In the same skillet, sauté garlic in butter, then add cream and milk.
- Whisk in Parmesan until smooth; season with nutmeg, salt, and pepper.
- Combine pasta and chicken with sauce, adding reserved water if needed.
- Garnish with parsley and serve immediately.
Notes
Use freshly grated Parmesan for best flavor. Adjust sauce consistency with reserved pasta water. Can swap chicken for shrimp or vegetables. Store leftovers in fridge up to 3 days; reheat gently.
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 4g
- Sodium: 520mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 125mg