Creamy Chicken Alfredo
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.
Ingredients
Cooking Instructions
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 (1/8 tsp). 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.
