Homemade Chicken Alfredo
Chicken Alfredo is a rich and creamy pasta dish that is elegant enough to impress dinner guests, but quick enough to enjoy as a busy weeknight meal!
Foto: Spend With PenniesIngredients
- 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)
- 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
Steps
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.
Meanwhile, cut the chicken into bite sized pieces and season with the cajun seasoning.
In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat.
Add chicken to the pan and cook until no pink remains, stirring occasionally, about 5-7 minutes. Remove from the pan and set aside.
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.
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).
Stir in the chicken with any juices and toss with the cooked fettuccine adding additional pasta water if needed.
Garnish with additional parmesan cheese and parsley if desired.
Loading comments...