Chicken Alfredo Pasta
By: max
Creamy pasta dish with tender chicken and a rich, garlic parmesan sauce.
1. 12 ounces of of fettuccine pasta
2. 2 boneless, skinless (about 1 pound) of chicken breasts
3. 1 1/2 teaspoons of, divided of salt
4. 1 teaspoon of freshly ground, divided of black pepper
5. 1 teaspoon of of Italian seasoning
6. 4 tablespoons of, divided of unsalted butter
7. 1 tablespoon of of olive oil
8. 4 cloves, minced of garlic
9. 2 tablespoons of of all-purpose flour
10. 1 1/2 cups of of heavy cream
11. 1/2 cup of of whole milk
12. 1 cup of freshly grated of parmesan cheese
13. 1/8 teaspoon of ground of nutmeg
14. 2 tablespoons of chopped, for garnish of fresh parsley
1. Cook fettuccine according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
2. Meanwhile, season chicken breasts with 1/2 teaspoon salt, 1/2 teaspoon pepper, and Italian seasoning on both sides.
3. In a large skillet, heat 2 tablespoons butter and olive oil over medium-high heat.
4. Add chicken and cook for 5-7 minutes per side until golden and cooked through (internal temperature of 165°F). Remove and let rest for 5 minutes, then slice.
5. In the same skillet, add remaining 2 tablespoons butter and melt over medium heat.
6. Add garlic and cook for 30 seconds until fragrant.
7. Whisk in flour and cook for 1 minute, stirring constantly.
8. Gradually whisk in heavy cream and milk. Bring to a simmer and cook for 2-3 minutes until thickened.
9. Reduce heat to low and stir in parmesan cheese until melted. Season with remaining salt, pepper, and nutmeg.
10. If sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
11. Add cooked pasta to the sauce and toss to coat.
12. Top with sliced chicken and garnish with chopped parsley before serving.