Ingredients
Chicken Breasts, 2 large
Whole Milk, 2 cups
Parmesan Cheese, 1 cup grated
Uncooked Fettuccine, 12 oz
Garlic Cloves, 3 minced
Kosher Salt, 1 tsp + to taste
Olive Oil, for pan-searing
Black Pepper, to taste
Nutmeg, to taste
Uncooked Fettuccine, 12 oz
Garlic Cloves, 3 minced
Kosher Salt, 1 tsp + to taste
Instructions
Pat chicken breast dry, season both sides with salt and pepper
Heat olive oil in skillet over medium-high heat; sear chicken 3-4 minutes per side
Transfer chicken to plate and let rest 5 minutes
Add garlic to same skillet, sauté 1 minute until fragrant
Stir in whole milk, bring to gentle simmer
Mix in grated Parmesan until sauce thickens
Season with nutmeg, black pepper, and additional salt
Cook fettuccine in salted boiling water 2 minutes less than package instructions
Reserve 1/2 cup pasta water before draining
Toss cooked pasta with Alfredo sauce and reserved water to achieve desired creamy consistency
Shred seared chicken into bite-sized pieces and add to pasta mixture
Adjust seasoning and serve warm
Notes
Use skinless chicken for leaner version
Grate Parmesan fresh for better emulsification
Add 1 tbsp lemon juice for vibrant acidity
Reserve pasta water to adjust sauce consistency as needed
Test sauce thickness by stirring quickly with spatula – should coat evenly
Save chicken juices in pan for extra concentrated flavor
For gluten-free option, use gluten-free fettuccine
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Stovetop Cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 2g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 42g
- Fiber: 1.5g
- Protein: 34g
- Cholesterol: 110mg