A creamy, comforting pasta dish featuring tender chicken and fettuccine coated in a rich Parmesan cream sauce, all prepared in one skillet for easy cleanup and minimal dishes.
This dish is best served immediately while the sauce is hot and creamy. Add sautéed mushrooms, sun-dried tomatoes, or fresh spinach for extra flavor and nutrition.
For a lighter version, substitute half-and-half for the heavy cream. Store covered in the refrigerator for up to 3 days before serving.
Ingredients
Scale
Measurement units
- 1 pound fettuccine pasta
- 1 ½ pounds boneless, skinless chicken breasts
- 6 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup whole milk
- 1 ½ cups freshly grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil
Ingredients
Scale
Measurement units
- 1 pound fettuccine pasta
- 1 ½ pounds boneless, skinless chicken breasts
- 6 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup whole milk
- 1 ½ cups freshly grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil
Instructions
Cook the pasta
Bring a large pot of salted water to a boil.
Cook the fettuccine (1 lb) according to package directions until al dente.
Drain and set aside.
Equipment: large pot, colander
Season the chicken
Season the chicken breasts (1 ½ lb) on both sides with salt and black pepper.
Cook the chicken
Heat the olive oil (2 tbsp) in a large skillet over medium-high heat.
Add the chicken breasts (1 ½ lb) and cook until golden and cooked through (internal temperature of 165°F).
Remove and set aside.
Equipment: large skillet
Sauté the garlic
In the same skillet, melt the butter (4 tbsp) over medium heat.
Add the minced garlic (4 cloves), stirring constantly until fragrant.
Equipment: large skillet
Add cream and milk
Pour in the heavy cream (2 cups) and whole milk (1 cup), stirring well to combine.
Bring the mixture to a gentle simmer.
Equipment: large skillet
Add Parmesan cheese
Gradually add the grated Parmesan cheese (1 ½ cups) while stirring constantly until fully melted and the sauce is smooth.
Equipment: large skillet
Season the sauce
Season the sauce with salt, black pepper, and nutmeg (¼ tsp).
Taste and adjust seasonings as needed.
Combine chicken and pasta
Slice the cooked chicken breasts into bite-sized pieces.
Add them back to the skillet along with the cooked fettuccine.
Equipment: knife, cutting board, large skillet
Toss to coat
Toss everything together gently until the pasta and chicken are evenly coated with the Alfredo sauce.
Equipment: large skillet, tongs
Serve
Divide among serving bowls.
Garnish with fresh parsley (¼ cup) before serving.
Equipment: serving bowls
Before you cook
Cook notes
- • This dish is best served immediately while the sauce is hot and creamy.
- • For a lighter version, substitute half-and-half for the heavy cream.
- • Add sautéed mushrooms, sun-dried tomatoes, or fresh spinach for extra flavor and nutrition.
- • Store covered in the refrigerator for up to 3 days before serving.
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