Alfredo sauce starts with basic cream and cheese; however, adding tender chicken elevates it to a hearty main dish. Moreover, this recipe infuses garlic and a bit of nutmeg for nuance, creating a luxurious yet simple meal with protein. Therefore, it’s great for quick dinners, as it clings beautifully to noodles and offers a satisfying, restaurant-style experience at home.
Ingredients:
- 8 oz fettuccine
- 1 lb boneless chicken breast, sliced
- 1/2 cup butter (divided)
- 1 cup heavy cream
- 1 1/2 cups Parmesan, grated
- 2 garlic cloves, minced
- Salt, pepper, and nutmeg to taste
- Parsley for garnish
Preparation:
- Cook pasta according to package; drain and set aside.
- In a pan over medium heat, melt 2 tablespoons butter; season chicken with salt and pepper, then cook until golden and done (about 5-7 minutes). Remove and set aside.
- In the same pan, melt remaining butter over medium.
- Add garlic; cook 1 minute until fragrant.
- Stir in cream; bring to a simmer.
- Whisk in Parmesan until the sauce is smooth and thickened.
- Season with salt, pepper, and nutmeg; add cooked chicken and toss with pasta.
- Garnish with parsley and serve.
Equipment and Utensils:
- Pot for pasta
- Pan
- Whisk
- Knife/board
- Colander
- Tongs
- Stove