Homemade Chicken Fettuccine Alfredo
Seared chicken tossed with fettuccine in a garlic butter and cream sauce thickened with Parmesan.
Equipment
- Large skillet
- Large pot
- Cheese grater
- Instant read thermometer
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts or thighs
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 4 tbsp unsalted butter divided
- 3 cloves garlic minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- ¼ tsp ground nutmeg optional
- 12 oz fettuccine
Instructions
Cooking
- Sear. Season the chicken and brown it in two tablespoons of butter until cooked through, then rest and slice it.
- Boil. Cook the fettuccine in salted water, reserve one cup of the water, and drain.
- Simmer. Melt the remaining butter, cook the garlic one minute, and warm the cream without boiling.
- Melt. Whisk in the Parmesan until thick, then toss with the pasta and a splash of pasta water.
- Serve. Top with sliced chicken and serve right away.
Notes
Substitutions: Chicken thighs replace breasts, and half and half makes a lighter sauce.
Tips: Grate the Parmesan yourself and keep the cream below a boil.
Storage: Refrigerate for three to four days and reheat with a splash of milk. Do not freeze.
Nutrition does not include the optional nutmeg.