Creamy Chicken Alfredo Pasta

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients:

For the Chicken:

• 2 large boneless, skinless chicken breasts (or 3 small)
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon Italian seasoning
• 2 tablespoons olive oil

For the Alfredo Sauce:

• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 ¾ cups heavy cream (or half-and-half for a lighter version)
• 1 cup freshly grated Parmesan cheese (avoid pre-shredded)
• ½ teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ¼ teaspoon nutmeg (enhances the creamy flavor)
• ½ teaspoon red pepper flakes (optional, for a slight kick)
• ¼ cup pasta water (reserve before draining)

For the Pasta:

• 300g (10 oz) fettuccine pasta
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

1. Cook the Chicken for Maximum Juiciness

1. Pat chicken dry, then season both sides with salt, black pepper, garlic powder, onion powder, and Italian seasoning.
2. Heat olive oil in a large pan over medium-high heat.
3. Add chicken and sear for 5-6 minutes per side, until golden brown and fully cooked (internal temp: 165°F/75°C).
4. Remove from the pan and let it rest for 5 minutes before slicing into thin strips.

2. Cook the Pasta Just Right

1. Boil water with salt (1 tablespoon per liter) for well-seasoned pasta.
2. Cook fettuccine 1 minute less than package instructions (it will finish cooking in the sauce).
3. Reserve ¼ cup pasta water before draining.

3. Make the Creamy Alfredo Sauce

1. In the same pan used for chicken, melt butter over medium heat.
2. Add garlic and sauté for 30 seconds until fragrant.
3. Pour in heavy cream and let it simmer for 2 minutes, stirring occasionally.
4. Stir in Parmesan cheese, salt, black pepper, nutmeg, and red pepper flakes.
5. Add ¼ cup pasta water to help emulsify the sauce, making it extra silky.
6. Let the sauce simmer gently for 2-3 minutes until thickened.

4. Assemble the Dish

1. Add cooked fettuccine to the sauce, tossing to coat evenly.
2. Slice the rested chicken and place it on top of the pasta.
3. Garnish with fresh parsley and extra Parmesan cheese.

Tips for the Best Chicken Alfredo Pasta:

✔ Use freshly grated Parmesan – Pre-shredded cheese won’t melt as smoothly.
✔ Don’t overcook the pasta – It will absorb the sauce, so slightly undercooking it prevents mushiness.
✔ Rest the chicken before slicing – This keeps it juicy.
✔ Use pasta water – It binds the sauce for a smoother, restaurant-quality texture.
✔ For extra richness, add a tablespoon of cream cheese or a splash of white wine to the sauce.