Ingredients
- 12 oz fettuccine
- 1 1/2 lb boneless, skinless chicken breasts, pounded even
- 1 tsp Italian seasoning
- 1 tsp kosher salt, divided
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1 1/2 cups freshly grated Parmesan cheese
- 1/4 tsp freshly grated nutmeg
- 2 tbsp chopped fresh parsley
Instructions
- Cook the pasta. Boil the fettuccine in well-salted water until just al dente. Reserve 1 cup of pasta water, then drain.
- Sear the chicken. Season the chicken with the Italian seasoning, 1/2 teaspoon salt, and the pepper. Heat the olive oil in a large skillet over medium-high heat; sear 5–6 minutes per side until golden and 165°F inside. Rest 5 minutes, then slice.
- Start the sauce. In the same skillet over medium heat, melt the butter. Add the garlic and cook 30 seconds until fragrant but not browned.
- Make it silky. Pour in the heavy cream and bring to a gentle simmer. Whisk in the Parmesan a handful at a time until melted and smooth. Stir in the nutmeg and remaining 1/2 teaspoon salt.
- Combine. Add the drained fettuccine, tossing with splashes of pasta water until the sauce turns glossy and coats every strand.
- Serve. Top with the sliced chicken, shower with parsley and extra Parmesan, and serve immediately — Alfredo waits for no one.
💡 Alfredo smarts
Grate your own Parmesan — pre-shredded cheese has anti-caking starch that makes sauces grainy. Keep the cream at a gentle simmer, never a hard boil, or the sauce can break. The nutmeg is the quiet Olive Garden signature; a tiny grating adds warmth without tasting like nutmeg. Pounding the chicken to even thickness is the difference between juicy and dry.
Common questions
Why is my Alfredo sauce grainy?
Usually pre-shredded cheese or too-high heat. Use freshly grated Parmesan, keep the cream at a gentle simmer, and add the cheese off the highest heat.
Can I use half-and-half instead of cream?
You can, but the sauce will be thinner and less stable. For the true restaurant richness, heavy cream is worth it.
Can I add vegetables?
Absolutely — steamed broccoli, sautéed mushrooms, or sun-dried tomatoes are classic additions. Stir them in with the pasta.
How do I store leftovers?
Refrigerate up to 3 days. Reheat gently in a skillet with a splash of cream or milk — the microwave makes the sauce separate.
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