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A bowl of creamy fettuccine pasta topped with sliced pan-seared chicken and fresh parsley.

Chicken Alfredo Pasta

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 850 kcal

Ingredients
  

  • 1 lb fettuccine pasta
  • 2 large boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1/2 cup unsalted butter
  • 2 cups heavy cream
  • 1 1/2 cups freshly grated Parmesan cheese
  • 2 cloves garlic , minced
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Bring a large pot of salted water to a boil and cook fettuccine according to package directions until al dente.
  • Season chicken breasts with salt and pepper on both sides.
  • Heat olive oil in a large skillet over medium-high heat and cook chicken for 6 to 8 minutes per side until the internal temperature reaches 165°F (74°C).
  • Remove chicken from the skillet and let it rest for 5 minutes before slicing into strips.
  • In a medium saucepan or the same skillet over medium heat, melt the butter.
  • Add minced garlic and sauté for 1 minute until fragrant but not browned.
  • Whisk in the heavy cream and bring to a gentle simmer.
  • Gradually stir in the grated Parmesan cheese until completely melted and the sauce has thickened slightly.
  • Stir in the ground nutmeg and adjust seasoning with salt and pepper as needed.
  • Toss the cooked fettuccine with the Alfredo sauce until the pasta is thoroughly coated.
  • Divide the pasta into bowls, top with sliced chicken, and garnish with chopped parsley.