Chicken Alfredo

Ingredients

• •400 g Fettuccine pasta
• •500 g Chicken breasts
• •1 lb Chicken breast
• •1 teaspoon Salt
• •115 g Butter
• •480 ml Heavy cream
• •0.5 teaspoon Black pepper
• •0.5 tsp Pepper
• •2 tablespoons Olive oil
• •150 g Parmesan cheese
• •3 cloves Garlic
• •1 medium Onion
• •1 g Nutmeg
• •15 g Parsley
• •1 cup Chicken broth

Instructions

1. 1

   Season chicken generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken 5-6 minutes per side until golden and cooked through (165°F internal). Rest 5 minutes, then slice.

   💡 Let the chicken rest - this keeps juices in the meat rather than on the cutting board.

2. 2

   In the same pan, melt butter over medium heat. Add garlic and sauté until fragrant, about 1 minute. Don't let it brown.

   💡 Garlic burns quickly - keep heat moderate and watch carefully.

3. 3

   Add heavy cream and bring to a gentle simmer. Cook for 5-7 minutes until slightly thickened and coats the back of a spoon.

   💡 Low and slow is the key - high heat can cause the cream to break.

4. 4

   Remove from heat. Gradually whisk in parmesan cheese until melted and smooth. Add nutmeg, salt, and pepper.

   💡 Adding cheese off heat prevents grainy texture - the residual heat is enough to melt it.

5. 5

   Meanwhile, cook fettuccine according to package directions until al dente. Reserve 1 cup pasta water before draining.

   💡 Reserve pasta water - starchy water helps loosen the sauce if it gets too thick.

6. 6

   Toss drained pasta with Alfredo sauce. Add pasta water if needed to reach desired consistency. Top with sliced chicken and fresh parsley.

   💡 Serve immediately - pasta continues to absorb sauce as it sits.