Chicken Alfredo - classic creamy parmesan alfredo sauce with fettuccine and pan-seared chicken

Ingredients

• 1 pound fettuccine pasta
• 2 boneless, skinless chicken breasts
• 4 tablespoons butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup whole milk
• 1 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 2 tablespoons fresh parsley, chopped

Instructions

1. Season chicken breasts with salt and pepper on both sides.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 6-7 minutes per side until golden and internal temperature reaches 165°F. Remove from skillet and set aside.
3. Bring a large pot of salted water to boil. Add fettuccine and cook according to package directions until al dente. Drain and set aside.
4. In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
5. Pour in heavy cream and milk, stirring constantly. Bring to a gentle simmer.
6. Reduce heat to low. Gradually add Parmesan cheese, stirring constantly until melted and smooth.
7. Season sauce with salt, pepper, and nutmeg. Stir until combined.
8. Slice cooked chicken into strips. Add cooked pasta to the sauce and toss gently to coat.
9. Divide pasta onto serving plates. Top each portion with sliced chicken.
10. Garnish with fresh parsley and additional Parmesan cheese if desired. Serve immediately.

Notes

• Use a meat thermometer to ensure chicken reaches 165°F internal temperature for food safety.
• Do not let the cream sauce boil vigorously or it may separate; keep heat at medium or medium-low.
• Add Parmesan cheese slowly while stirring to prevent clumping.
• For best results, pound chicken breasts to uniform thickness before cooking for even doneness.
• Leftover Alfredo can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk to restore creaminess.
• Fresh Parmesan cheese grated from a block melts more smoothly than pre-grated varieties.