dileenthompson 
This is the traditional method where you create a silky, from-scratch Alfredo sauce. Mastering this technique is a game-changer for many other pasta dishes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Servings: 4
Ingredients
- For the Chicken:
- 1 lb boneless, skinless chicken breasts, thinly sliced or pounded to even thickness
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- For the Alfredo Sauce:
- ½ cup (1 stick) unsalted butter
- 2-3 garlic cloves, minced
- 1 ½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- ¼ tsp ground nutmeg (optional, but enhances flavor)
- Salt and white pepper to taste
- For the Pasta:
- 12 oz fettuccine
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- Cook the Chicken: While the pasta cooks, season the chicken with Italian seasoning, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 5-7 minutes per side, until golden brown and cooked through. Transfer to a plate and set aside.
- Make the Alfredo Sauce: In the same skillet, reduce heat to medium. Melt the butter. Add the minced garlic and cook for about 1 minute until fragrant. Pour in the heavy cream, whisking to combine. Bring to a gentle simmer.
- Combine and Finish: Reduce heat to low. Gradually whisk in the grated Parmesan cheese until the sauce is smooth. Stir in the nutmeg, salt, and white pepper. The sauce will thicken as it heats.
- Bring it All Together: Add the drained fettuccine to the sauce, tossing to coat. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Slice the cooked chicken and add it to the pasta, or serve it on top.
- Serve: Garnish with fresh parsley and an extra sprinkle of Parmesan. Serve immediately.
