Creamy Chicken Alfredo (Print Version)
# Ingredients:
01 -
8 tbsp (1 stick) unsalted European-style butter, divided.
02 -
1/4 tsp freshly grated nutmeg.
03 -
2 skinless, boneless chicken breasts (1 lb total).
04 -
8 oz dried fettuccine noodles.
05 -
1/2 tsp black pepper, freshly ground, divided.
06 -
1 tsp kosher salt, split.
07 -
2 tbsp canola oil.
08 -
1 cup heavy cream.
09 -
2 minced garlic cloves.
10 -
1 cup Parmesan (finely grated, about 2 1/2 oz) with extra for sprinkling.
11 -
Fresh parsley, roughly chopped, for garnish.
# Instructions:
01 -
Drop fettuccine in boiling salted water, cook until al dente (8–10 min). Keep 1/2 cup pasta water and drain the rest.
02 -
Dry the chicken well and rub with 3/4 tsp salt and 1/4 tsp pepper.
03 -
In a big frying pan, heat oil over medium-high. Sear chicken 5–7 min each side until golden and 165°F inside. Let rest 3 min before slicing.
04 -
Using the same pan, melt the rest of the butter and stir garlic for 30–60 sec. Pour in cream, stir in Parmesan, nutmeg, and the leftover salt and pepper. Let it simmer 3–4 min.
05 -
Mix pasta with the sauce, adding saved pasta water if it's too thick. Plate it with chicken slices, parsley, and extra Parmesan on top.
# Notes:
01 -
Keep leftovers in the fridge for no longer than 3 days. Sauce may break when heated again.
02 -
You can cook the chicken up to a day before, but it's best served fresh.
03 -
For the best browning, use a straight-edged pan instead of a nonstick one.