Chicken Alfredo Pasta (Print Version)
# Ingredients:
01 -
8 ounces dried fettuccine pasta.
02 -
2 boneless, skinless chicken breasts (about 1 pound total).
03 -
1 teaspoon kosher salt, divided.
04 -
1/2 teaspoon freshly ground black pepper, divided.
05 -
2 tablespoons canola oil.
06 -
8 tablespoons (1 stick) European-style unsalted butter, divided.
07 -
2 cloves garlic, minced.
08 -
1 cup heavy cream.
09 -
1 cup finely grated Parmesan cheese (2 1/2 ounces), plus more for serving.
10 -
1/4 teaspoon freshly grated nutmeg.
11 -
Coarsely chopped fresh parsley leaves, for serving.
# Instructions:
01 -
Boil salted water and cook fettuccine until al dente (8-10 minutes). Save 1/2 cup pasta water, then drain.
02 -
Pat chicken dry and season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
03 -
Heat oil in large pan over medium-high. Cook chicken 5-7 minutes each side until golden and 165°F inside. Rest 3 minutes then slice.
04 -
Melt remaining butter in same pan. Sauté garlic 30-60 seconds. Add cream, Parmesan, nutmeg, and remaining salt and pepper. Simmer 3-4 minutes.
05 -
Toss pasta in sauce. Add pasta water if needed to thin. Serve topped with chicken, parsley, and extra Parmesan.
# Notes:
01 -
Store leftovers in fridge up to 3 days. Sauce may separate when reheated.
02 -
Chicken can be cooked 1 day ahead. Best served fresh.
03 -
Use straight-sided pan, not nonstick, for best results.