Chicken Alfredo Pasta (Printable Version)

Tender chicken and pasta blended with a rich creamy Parmesan sauce for a warm fulfilling dish.

# What You'll Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (approximately 1 lb), sliced into strips

→ Pasta

02 - 12 oz fettuccine pasta

→ Sauce

03 - 2 tablespoons unsalted butter
04 - 2 tablespoons olive oil
05 - 3 cloves garlic, finely minced
06 - 1 cup heavy cream
07 - 1 cup grated Parmesan cheese
08 - 1/3 cup whole milk
09 - 1/4 teaspoon freshly grated nutmeg (optional)
10 - Salt and freshly ground black pepper, to taste

→ Garnish

11 - 2 tablespoons fresh parsley, chopped
12 - Extra Parmesan cheese, for serving

# Directions:

01 - Boil fettuccine in a large pot of salted water until al dente according to package directions. Reserve 1/2 cup pasta water, then drain and set aside.
02 - Season chicken strips with salt and freshly ground black pepper evenly.
03 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken strips and cook 5 to 6 minutes until golden and cooked through, turning occasionally. Remove chicken and set aside.
04 - Reduce heat to medium, add remaining 1 tablespoon butter and minced garlic to the skillet. Cook for 1 minute until fragrant.
05 - Pour in heavy cream and milk, stirring well. Bring mixture to a gentle simmer.
06 - Whisk in Parmesan cheese gradually until the sauce thickens and becomes smooth, about 2 to 3 minutes. Stir in nutmeg if using, then adjust seasoning with salt and pepper.
07 - Return cooked chicken to the skillet. Add drained pasta and toss to coat evenly, adding reserved pasta water as necessary for a silky consistency.
08 - Plate immediately, garnished with chopped parsley and additional Parmesan cheese to taste.

# Expert Advice:

01 -
  • The sauce comes together in just minutes, transforming simple pantry staples into something that tastes like you spent hours in the kitchen
  • It's indulgent without being complicated—you'll feel like you're treating yourself without the stress
  • This dish never fails to impress, whether you're cooking for yourself on a weeknight or hosting friends who deserve a proper meal
02 -
  • Use freshly grated Parmesan cheese, not pre-shredded—the anti-caking powder in pre-shredded cheese will make your sauce grainy and disappointing no matter what else you do right
  • The sauce will tighten as it cools, so it should look slightly looser than you think when you're plating; this is not a mistake, it's by design
  • Don't let the cream come to a rolling boil or it will split and separate—keep it at a gentle simmer and you'll have silky sauce every time
03 -
  • Reserve your pasta water before draining—that starchy liquid is liquid gold for adjusting sauce consistency, and you can't get it back once it's gone
  • Brown your chicken properly for flavor, and don't be afraid of a good golden crust; the flavor it adds is worth the extra minute
  • Taste and adjust seasoning in stages; it's easier to add salt than to fix something oversalted, and Parmesan adds salt so go easy at first

Return