Description
Indulge in this restaurant-quality Creamy Chicken Alfredo Pasta, a comforting Italian-American favorite. This dish features succulent, golden-brown chicken breast strips served over perfectly al dente fettuccine, all coated in a luxurious, silky parmesan cream sauce. With a focus on high-quality dairy and expert technique, this recipe delivers a velvety, sophisticated meal that is sure to become a staple in your home kitchen.
Ingredients
1 pound fettuccine
2 large chicken breasts, sliced into thin strips
2 cups heavy cream
1.5 cups parmesan cheese, freshly grated
4 tablespoons unsalted butter
4 cloves garlic, minced
1 pinch nutmeg
Instructions
Boil a large pot of heavily salted water and cook fettuccine until al dente.
Sauté chicken strips in a skillet with 2 tablespoons of butter until golden and cooked through; remove and set aside.
Melt remaining butter in the same skillet and sauté minced garlic for 30 seconds.
Pour in heavy cream and bring to a gentle simmer, then reduce heat to low.
Gradually whisk in parmesan cheese until the sauce thickens slightly.
Add a pinch of nutmeg to the sauce.
Toss the cooked pasta and chicken into the skillet, stirring until everything is well coated and heated through.
Notes
Use bronze-cut pasta for better sauce adhesion. Ensure heavy cream is at room temperature to prevent separation. Always grate your own parmesan from a block, as pre-shredded cheese contains anti-caking agents that prevent a smooth melt. Adding the cheese off the heat or on very low heat is the secret to a silky, non-grainy sauce.
- Prep Time: 15
- Cook Time: 20
- Category: Baking
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 720
- Sugar: 3g
- Sodium: 850mg
- Fat: 42g
- Saturated Fat: 24g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 160mg