Rich Chicken Alfredo
Indulge in the ultimate comfort food with this Rich Chicken Alfredo, a creamy, decadent dish that pairs tender, perfectly seasoned chicken with velvety Parmesan Alfredo sauce and al dente fettuccine. Sautéed garlic and a hint of optional nutmeg elevate the richness of the heavy cream and butter, creating a luxuriously smooth sauce that clings perfectly to each strand of pasta. With simple, fresh ingredients like minced garlic, grated Parmesan, and a sprinkle of fresh parsley for garnish, this recipe is a crowd-pleasing classic that's both easy to make and irresistibly flavorful. Ideal for a cozy weeknight dinner or a date-night delight, this restaurant-quality fettuccine Alfredo with chicken will have everyone reaching for seconds.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 4 tablespoons Unsalted butter
- 2 cups Heavy cream
- 3 cloves Garlic cloves, minced
- 1.5 cups Grated Parmesan cheese
- 0.25 teaspoon Ground nutmeg (optional)
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
- 12 ounces Fettuccine pasta
- 1 gallon Water
- 1 tablespoon Salt (for pasta water)
Instructions
Season the chicken breasts on both sides with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Cook the chicken breasts in the skillet for 4-5 minutes per side, or until they are fully cooked and reach an internal temperature of 165°F (74°C). Remove the chicken from the skillet, set it aside to rest, and then slice it thinly.
In the same skillet, reduce the heat to medium and add 4 tablespoons of unsalted butter. Allow it to melt completely.
Add 3 minced garlic cloves to the melted butter and sauté for about 1 minute, until fragrant.
Stir in 2 cups of heavy cream and bring the mixture to a gentle simmer. Allow it to cook for 3-4 minutes, stirring occasionally.
Gradually add 1.5 cups of grated Parmesan cheese to the cream mixture, whisking constantly until the cheese is fully melted and the sauce is smooth.
If desired, add 1/4 teaspoon of ground nutmeg for a subtle depth of flavor.
In a large pot, bring 1 gallon of water to a boil. Add 1 tablespoon of salt and the 12 ounces of fettuccine pasta. Cook according to the package instructions until the pasta is al dente.
Reserve 1/2 cup of pasta water, then drain the fettuccine and add it directly to the Alfredo sauce in the skillet.
Toss the pasta in the sauce until it is well coated. If the sauce is too thick, gradually add a splash of the reserved pasta water to loosen it.
Top the pasta with the sliced chicken breasts and garnish with 2 tablespoons of chopped fresh parsley, if desired.
Serve immediately while warm and enjoy your rich chicken Alfredo!
Nutrition Facts
Calories |
1106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.7 g | 88% | |
| Saturated Fat | 38.9 g | 194% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 2596 mg | 113% | |
| Total Carbohydrate | 63.5 g | 23% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 2.6 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 446 mg | 34% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 268 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
