Description
A rich and indulgent Italian dish featuring tender pan-seared chicken breasts and a creamy, velvety alfredo sauce.
Ingredients
Scale
- 1 pound boneless skinless chicken breast
- 1 tablespoon kosher salt, divided
- ¾ teaspoon black pepper, divided
- ¼ teaspoon paprika
- 1 tablespoon olive oil
- 3 quarts water
- 8 ounces fettuccine
- 2 teaspoons minced garlic
- 2 tablespoons unsalted butter
- 1 ½ cup heavy cream
- 1 cup grated parmesan cheese
- ⅛ teaspoon nutmeg
- 1 tablespoon chopped parsley
Instructions
- Prepare the Chicken: Cut each chicken breast in half lengthwise to create two cutlets.
- Season the Chicken: In a small bowl, combine 1 teaspoon salt, ¼ teaspoon pepper, and paprika; evenly season both sides of the chicken.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat; cook chicken until browned (5-6 minutes), flip and cook until internal temperature reaches 160 to 165ºF (5-7 minutes), then transfer to a plate and cover with foil.
- Cook the Pasta: Boil water with 1 ½ teaspoons salt, add pasta and cook until al dente (10-12 minutes); reserve starchy pasta water and drain.
- Make the Alfredo Sauce: Sauté garlic in melted butter in the same skillet over medium-low heat for 30 seconds; add heavy cream, ½ teaspoon salt, and ½ teaspoon pepper, then simmer and reduce to about 1 cup (10-12 minutes).
- Add the Cheese and Nutmeg: Turn off the heat and stir in parmesan cheese and nutmeg; add reserved pasta water one tablespoon at a time if needed to reach desired consistency.
- To Serve: Toss pasta in the sauce, slice chicken against the grain, and top the pasta with chicken and chopped parsley.
Notes
To make a larger batch, double the sauce and noodle ingredients and reduce the sauce to 2 cups. Store in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Entree
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 848 kcal
- Sugar: 1 g
- Sodium: 1469 mg
- Fat: 55 g
- Saturated Fat: 30 g
- Unsaturated Fat: 20 g
- Trans Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 44 g
- Cholesterol: 280 mg
Keywords: chicken alfredo, creamy pasta, Italian dinner, fettuccine alfredo