Chicken Alfredo Pasta

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.

Step 2: Season the chicken breasts with salt, black pepper, and garlic powder on both sides.

Step 3: Heat olive oil in a skillet over medium heat and cook the chicken for 5–7 minutes per side until golden brown and fully cooked. Remove from the skillet and let rest before slicing.

Step 4: In the same skillet, melt the butter and sauté the minced garlic for about 1 minute until fragrant.

Step 5: Pour in the heavy cream and stir well. Simmer gently for 3–4 minutes.

Step 6: Add the Parmesan cheese, Italian seasoning, and nutmeg if using. Stir continuously until the sauce becomes smooth and creamy.

Step 7: Add the cooked fettuccine to the sauce and toss until the pasta is fully coated.

Step 8: Slice the cooked chicken breasts and place them on top of the Alfredo pasta.

Step 9: Garnish with chopped parsley and extra Parmesan cheese before serving.

Storage and Reheating Tips

Store leftover Chicken Alfredo Pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of milk or cream to loosen the sauce. Avoid overheating to keep the sauce creamy and smooth.