Chicken Alfredo Recipe
Fettuccine pasta with grilled chicken and creamy Alfredo sauce.
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Ingredients
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Pasta
Chicken
Alfredo Sauce
Garnish
Method
Cook Pasta
- 1
Boil Water
In a large pot, bring 4-6 quarts of salted water to a rolling boil.
- 2
Cook Fettuccine
Add the fettuccine pasta to the boiling water and cook for 8-10 minutes, or until al dente. Stir occasionally to prevent sticking.
- 3
Drain Pasta
Once cooked, drain the pasta and set aside, reserving about 1 cup of pasta water.
Prepare Chicken
- 4
Season Chicken
Pat the chicken breasts dry with paper towels. Rub them with olive oil, salt, black pepper, and garlic powder.
- 5
Grill Chicken
Preheat a grill or grill pan over medium heat. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
- 6
Slice Chicken
Remove the chicken from the grill and let it rest for a few minutes before slicing it into strips.
Make Alfredo Sauce
- 7
Melt Butter
In a large skillet over medium heat, melt the butter.
- 8
- 9
Add Cream
Pour in the heavy cream and bring to a simmer, stirring occasionally for about 2-3 minutes.
- 10
Incorporate Cheese
Gradually add the Parmesan cheese, stirring continuously until it melts and the sauce thickens. If the sauce is too thick, add some reserved pasta water to achieve desired consistency.
- 11
Season Sauce
Add a pinch of nutmeg, and season the sauce with additional salt and pepper to taste.
Combine and Serve
- 12
Mix Pasta and Sauce
Add the cooked fettuccine to the Alfredo sauce, tossing to coat the pasta evenly.
- 13
Serve with Chicken
Plate the pasta and top with sliced grilled chicken. Garnish with chopped parsley.
