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Creamy Chicken Alfredo

Seared chicken and fettuccine in a silky garlic Parmesan cream sauce made from scratch in about 35 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: American, Italian
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounces fettuccine
  • 1½ pounds boneless skinless chicken breasts, sliced into cutlets
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 4 cloves garlic minced
  • 2 cups heavy cream
  • 1½ cups freshly grated Parmesan cheese
  • ¼ teaspoon nutmeg
  • Chopped fresh parsley

Equipment

  • Large skillet
  • Large pot (for the pasta)
  • Whisk
  • Microplane or box grater
  • Instant-read thermometer

Method
 

  1. Step 1: Cook the fettuccine and reserve ½ cup of the pasta water.
  2. Step 2: Season and sear the chicken until 165°F, then rest and slice.
  3. Step 3: Melt the butter and cook the garlic for 30 seconds.
  4. Step 4: Add the cream and simmer for 3 to 4 minutes.
  5. Step 5: Whisk in the Parmesan over low heat and add the nutmeg.
  6. Tip: Keep the heat low.
  7. Step 6: Toss in the pasta, thin with pasta water, and top with chicken and parsley.

Notes

Calories are an estimate per serving.
Choose halal chicken and a Parmesan made without animal rennet if needed.