Homemade Chicken Alfredo
Ingredients
- 12 ounces fettuccine
- 2 boneless skinless chicken breasts 5 ounces each
- 2 teaspoons Cajun seasoning or 1 teaspoon Italian seasoning plus ¼ teaspoon Kosher salt
- 1 tablespoon olive oil
- chopped fresh parsley for garnish
For the Alfredo Sauce
- 5 tablespoons butter divided
- 2 cloves garlic minced
- 1 ½ cups heavy whipping cream
- 1 ½ cups grated Parmesan cheese divided, additional for garnish
- 1 pinch ground nutmeg
- salt and black pepper
Instructions
- 1
Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente. Drain, reserving ½ cup pasta water and set aside.
- 2
Meanwhile, cut the chicken into bite sized pieces and season with the cajun seasoning.
- 3
In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat.
- 4
Add chicken to the pan and cook until no pink remains, stirring occasionally, about 5-7 minutes. Remove from the pan and set aside.
5 min - 5
Turn the heat down to medium-low, and in the same pan melt the remaining 4 tablespoons butter. Add the garlic and cook just until fragrant, about 1 minute.
1 min - 6
Stir in cream and bring to a simmer (turn up the heat to medium if needed). Let simmer for 5-7 minutes or until slightly thickened. Remove from heat and stir in parmesan cheese and a pinch of nutmeg. Season with ½ teaspoon salt & ½ teaspoon pepper (or to taste).
5 min - 7
Stir in the chicken with any juices and toss with the cooked fettuccine adding additional pasta water if needed.
- 8
Garnish with additional parmesan cheese and parsley if desired.
Nutrition
Per serving (based on 4 servings)
