Chicken Alfredo
Fettuccine tossed with seared chicken and a luxuriously creamy Parmesan sauce. A restaurant favorite you can make at home in 30 minutes.
Ingredients
Instructions
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Boil the fettuccine in salted water until al dente; reserve 1/2 cup pasta water.
-
Season chicken and sear in a skillet with 1 tablespoon butter until golden and cooked; remove.
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Melt remaining butter, add garlic, then pour in cream and simmer 3 minutes.
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Whisk in Parmesan, salt, and pepper until smooth.
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Add pasta and chicken; toss with a splash of pasta water to loosen.
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Serve topped with extra Parmesan.
Nutrition
Per serving, estimated.
- Calories
- 680 kcal
- Protein
- 44g
- Carbs
- 58g
- Fat
- 30g
- Fiber
- 3g
Tips
- Save pasta water; its starch makes the sauce cling.
- Use freshly grated Parmesan so it melts smoothly.
- Do not let the sauce boil once the cheese is in, or it can split.
Variations
- Add broccoli or peas for vegetables.
- Stir in 1/4 teaspoon nutmeg for warmth.
- Use half-and-half to lighten the sauce.
Frequently Asked Questions
Yes, any ribbon pasta like linguine or tagliatelle works well.
Warm gently with a splash of milk or cream to bring the sauce back.
Best fresh, but you can prep the chicken and sauce separately and combine when serving.
