Cook Chicken Alfredo
Chicken alfredo might seem like an indulgence that you can only order in a restaurant, but it’s easy to make at home. Start by cooking fettuccine and seasoning chicken breasts. Then sauté the chicken breasts until they’re golden brown and slice them into strips. To make the sauce, cook garlic with cream, butter, and Parmesan cheese until it thickens. Toss the pasta with the sauce and serve the chicken strips on top. Garnish the chicken alfredo with freshly chopped parsley and enjoy!
- 1⁄2 pound (230 g) of dried fettuccine
- 1 pound (450 g) of boneless, skinless chicken breasts
- 1 teaspoon (6 g) of kosher salt, divided
- 1/2 teaspoon (1 g) of freshly ground black pepper, divided
- 2 tablespoons (30 ml) of canola oil
- 8 tablespoons (113 g) of unsalted butter, divided
- 2 cloves of garlic, minced
- 1 cup (240 ml) of heavy cream
- 1 cup (100 g) of finely grated Parmesan cheese, plus more for serving
- 1/4 teaspoon (0.5 g) of freshly grated nutmeg
- Coarsely chopped fresh parsley leaves, for serving
Makes 2 to 4 servings
Cooking the Pasta and Seasoning the Chicken
- Boil 1⁄2 pound (230 g) of dried fettuccine for 8 to 10 minutes. Bring a large pot of water to a boil over high heat. Stir in the dried pasta and set a timer according to the cooking time recommended on the package.
- Reserve 1⁄2 cup (120 ml) of the pasta water and drain the rest. Turn off the burner and scoop out 1⁄2 cup (120 ml) of the water from the pasta pot. Set it aside and place a colander in the sink. Carefully pour the pasta into the colander so the rest of the water drains.
- Sprinkle the chicken with salt and pepper. Get out 1 pound (450 g) of boneless, skinless chicken breasts and pat them completely dry using paper towels. Set the chicken on a plate or cutting board and sprinkle 3/4 teaspoon (4.5 g) of the kosher salt and 1/4 teaspoon (0.5 g) of the pepper evenly over the chicken.