Creamy Chicken Alfredo
Silky, restaurant‑style Alfredo is all about balance—gentle heat, freshly grated Parmesan, and just enough starchy pasta water for a glossy emulsion. Here, thinly sliced chicken breasts are seared until golden, then tossed with fettuccine in a butter‑garlic cream sauce. Warming the cream before it hits the pan prevents splitting, while whisking in the cheese off direct heat keeps the sauce smooth. A pinch of nutmeg adds classic depth without dominating the dish. Use al dente pasta so it can finish in the sauce and absorb flavor. If you prefer a lighter version, swap half the cream for whole milk, adding a teaspoon of cornstarch to maintain body. Serve immediately in warm bowls and finish with parsley and black pepper. Pair with a simple green salad and lemony sparkling water for a weeknight‑friendly, crowd‑pleasing pasta that rivals your favorite trattoria.
Ingredients & instructions
Ingredients
- 12 oz (340 g) fettuccine
- 2 chicken breasts, thinly sliced
- 2 tbsp olive oil
- 3 tbsp butter
- 3 cloves garlic, minced
- 1¼ cups heavy cream
- 1 cup finely grated Parmesan
- ¼ tsp nutmeg (optional)
- Salt & black pepper; chopped parsley
Instructions
- Boil fettuccine in salted water to al dente; reserve ½ cup pasta water.
- Season chicken; sear in olive oil over medium‑high until cooked through; remove.
- Add butter and garlic; cook 30 seconds. Pour in cream and nutmeg; simmer gently 2–3 minutes.
- Off heat, whisk in Parmesan until smooth. Add pasta and chicken; toss, loosening with pasta water.
- Season, garnish with parsley, and serve hot.
Approx per serving: 620 kcal • 29g fat • 58g carbs • 36g protein.