Chicken Fettuccine Alfredo (Printable Format)

A classic Italian-American comfort dish featuring tender chicken and pasta tossed in a rich, creamy Parmesan sauce - ready in just 35 minutes for a quick yet indulgent meal.

# What You'll Gather:

→ For the chicken

01 - 2 boneless, skinless chicken breasts (about 1 lb / 450 g)
02 - 1 teaspoon Italian seasoning
03 - 1/2 teaspoon garlic powder
04 - Salt and pepper, to taste
05 - 2 tablespoons olive oil

→ For the Alfredo sauce

06 - 1/2 cup (115 g) unsalted butter
07 - 2 cups (480 ml) heavy cream
08 - 3/4 cup (75 g) grated Parmesan cheese (plus more for garnish)
09 - 2 cloves garlic, minced
10 - 1/4 teaspoon ground nutmeg (optional)
11 - Salt and pepper, to taste

→ For the pasta

12 - 12 oz (340 g) fettuccine
13 - 1 tablespoon salt (for pasta water)

→ For garnish (optional)

14 - Chopped parsley
15 - Cracked black pepper
16 - Extra Parmesan cheese

# Step-by-Step Instructions:

01 - Season both sides of your chicken breasts with Italian seasoning, garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium heat. Add the chicken and cook for about 4-5 minutes per side until golden and cooked through (internal temp of 165°F). Set aside to rest for 5 minutes, then slice into strips.
02 - Bring a large pot of water to a boil with 1 tablespoon of salt. Add the fettuccine and cook according to package directions until al dente. Before draining, save about 1/2 cup of the pasta water. Drain the pasta and set aside.
03 - Using the same skillet you cooked the chicken in, melt the butter over medium heat. Add the minced garlic and cook for about a minute until it smells amazing. Pour in the heavy cream and let it gently simmer for 2-3 minutes. Lower the heat and whisk in the Parmesan cheese until it's all melted and smooth.
04 - Add the nutmeg (if using) and season with salt and pepper to taste. If your sauce seems too thick, add a splash of that reserved pasta water to thin it out to your desired consistency.
05 - Add your cooked fettuccine to the skillet with the Alfredo sauce. Toss everything together until all the pasta is coated in that creamy sauce.
06 - Divide the pasta among plates, top with your sliced chicken, and sprinkle with some extra Parmesan cheese, fresh parsley, and cracked black pepper if you like. Serve immediately while hot and creamy.

# Important Tips:

01 - For the best flavor, use freshly grated Parmesan cheese instead of pre-packaged shredded cheese.
02 - Add sautéed mushrooms, spinach, or steamed broccoli for extra flavor and nutrition.
03 - Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of cream to loosen the sauce.

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