Chicken Alfredo

Plate of bowtie pasta with creamy Alfredo sauce, topped with grilled chicken pieces and garnished with parsley; a black fork rests on the plate.

Chicken Alfredo made with seared chicken breast and a garlic-Parmesan cream sauce tossed with short pasta, finished with nutmeg and fresh parsley.

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Prep Time: 10

Cook Time: 20

Total Time: 30

Course: Main Course

Cuisine: Italian-American

Keyword: chicken alfredo

Servings:

Calories: 1051kcal

Ingredients

1 pound short pasta
2 boneless skinless chicken breasts, cubed
Salt and pepper to taste
2 tablespoons olive oil
8 tablespoons butter
2 cloves garlic minced
1 cup heavy cream
1 cup finely grated Parmesan cheese plus more for serving
¼ teaspoon freshly grated nutmeg
Coarsely chopped fresh parsley leaves for serving

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Video

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Instructions

Boil the pasta according to the package instructions. Drain and set aside.
1 pound short pasta
Pat the chicken breasts dry with paper towels and season with salt and pepper.
2 boneless, Salt and pepper
Heat oil in a large pan over medium-high heat until shimmering, about 2-3 minutes. Add the chicken and cook for 5-7 minutes without moving it, until the bottom is golden-brown. Flip the chicken and cook for another 5-7 minutes.
2 tablespoons olive oil
Transfer the chicken to a plate, cover with foil, and let it rest for 3 minutes.
In the same pan, melt the butter over medium heat. Add the garlic and sauté for 30 seconds to 1 minute, until fragrant.
2 cloves garlic, 8 tablespoons butter
Whisk in the cream, Parmesan, and nutmeg. Season with salt and pepper. Let it simmer for 3-4 minutes. Add the drained pasta to the sauce and toss to coat.
1 cup heavy cream, 1 cup finely grated Parmesan cheese, ¼ teaspoon freshly grated nutmeg
Divide the pasta onto plates, top with sliced chicken, and garnish with parsley, more Parmesan, and black pepper if desired.
Coarsely chopped fresh parsley leaves

Notes

Grate the Parmesan fresh from a block; pre-grated cheese has a starch coating that turns the sauce grainy.
Take the pan off the heat before whisking in the cheese, so the sauce melts smoothly instead of breaking.
Cook the chicken to 165°F and rest it before slicing to keep it juicy.
Warm the serving bowls so the butter-and-cream sauce stays glossy instead of setting on a cold plate.
Store leftovers in an airtight container in the fridge for up to three days, and reheat gently with a splash of milk or cream until steaming.

Nutrition