Creamy Chicken Alfredo Pasta

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the fettuccine pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining.

Step 2: Season the chicken strips with garlic powder, Italian seasoning, salt, and black pepper.

Step 3: Heat the olive oil in a large skillet over medium-high heat.

Step 4: Cook the chicken for 4 to 5 minutes per side until golden brown and fully cooked through. Remove the chicken from the skillet and set aside.

Step 5: In the same skillet, melt the butter over medium heat.

Step 6: Add the minced garlic and sauté for about 1 minute until fragrant.

Step 7: Pour in the heavy cream and whole milk, stirring continuously until warmed through.

Step 8: Gradually whisk in the Parmesan cheese until melted and smooth.

Step 9: Season the sauce with ground nutmeg and adjust salt and pepper if needed.

Step 10: Add the cooked fettuccine to the skillet and toss gently to coat the pasta in the creamy Alfredo sauce.

Step 11: Stir in a little reserved pasta water if needed to loosen the sauce.

Step 12: Return the cooked chicken to the skillet or arrange it on top of the pasta before serving.

Step 13: Garnish with chopped fresh parsley and additional Parmesan cheese.

Storage and Reheating Tips

Store leftover Creamy 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 maintain the smooth texture of the sauce. Avoid overheating to prevent the sauce from separating. This dish is best enjoyed fresh but can also be frozen for up to 1 month.