11 INGREDIENTS • 8 STEPS • 30MINS

Creamy Chicken Alfredo

Name: Creamy Chicken Alfredo
Total time: PT1800.0S
Yield: 4
Ingredients: 2 Boneless, Skinless Chicken Thigh; 1 teaspoon Ground Black Pepper; 1 teaspoon Crushed Red Pepper Flakes; 12 ounce Fettuccine; 2 cup Heavy Cream; 8 tablespoon Unsalted Butter; 1/8 teaspoon Ground Nutmeg; 1 cup Grated Parmesan Cheese; to taste Salt; to taste Oil; to taste Fresh Parsley

This Creamy Chicken Alfredo is a classic chicken pasta dish that is sure to please. It's impressive enough to make for a date and also perfect for a night in with family or friends. The creamy sauce comes together in the skillet, coating and clinging to the noodles just right and without the help of flour.

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30MINS

Total Time

$1.49

Cost Per Serving

Ingredients

Servings

us / metric

Boneless, Skinless Chicken Thighs

1 tsp

Ground Black Pepper

plus more as needed

1 tsp

Crushed Red Pepper Flakes

12 oz

Fettuccine

2 cups

Heavy Cream

1/2 cup

Unsalted Butter, divided

as needed

Ground Nutmeg

1 cup

Grated Parmesan Cheese

to taste

Salt

to taste

Oil

to taste

Chopped Fresh Parsley

for garnish

optional

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Cooking InstructionsHide images

step 1

Bring a large pot of water to a boil and salt generously. Add the Oil (to taste) and cook according to package directions until al dente, about 10-12 minutes. Drain and toss with a splash of Fettuccine (12 oz). Do not rinse.

step 2

Slice the Boneless, Skinless Chicken Thighs (2) into 1/4-inch thick strips. Season with Salt (to taste), Crushed Red Pepper Flakes (1 tsp), and Ground Black Pepper (1 tsp).

step 3

Heat a large skillet over medium heat. Add Unsalted Butter (4 Tbsp). When the butter melts, turn the heat to medium-high and add the chicken in 1 layer. Cook without moving the pieces, until the bottom has browned, about 1-2 minutes.

step 4

Flip the chicken and cook until browned and cooked through, about 2-3 minutes more. Transfer the chicken to a medium bowl.

step 5

Reduce the heat to medium. Add the remaining Unsalted Butter (4 Tbsp). Scrape the bottom of the skillet with a wooden spoon to release any browned bits as these contain a lot of flavor.

step 6

When the butter has mostly melted, whisk in the Heavy Cream (2 cups) and Ground Nutmeg (as needed). Bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.

step 7

Whisk the Grated Parmesan Cheese (1 cup) into the sauce. Add the chicken and cooked pasta. Toss well. Season with Salt (to taste) and black pepper.

step 8

Garnish with Fresh Parsley (to taste) and serve hot.

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