Classic Fettuccine Chicken Alfredo

🍳 Step-by-Step Instructions

1. Cook fettuccine in a large pot of salted boiling water until al dente. Reserve 120 ml pasta water, then drain.
2. Season chicken cutlets with Italian seasoning, salt, and pepper.
3. Heat olive oil in a large skillet over medium-high heat. Cook chicken 4-5 minutes per side until golden brown and cooked through. Transfer to a cutting board, rest 5 minutes, then slice into strips.
4. Wipe pan lightly, reduce heat to medium-low, and melt butter.
5. Add minced garlic; sauté 30 seconds until fragrant.
6. Pour in heavy cream and a pinch of nutmeg. Simmer gently for 3-4 minutes until slightly reduced.
7. Remove skillet from heat. Gradually whisk in freshly grated Parmesan until completely melted and smooth.
8. Add drained fettuccine to the sauce. Toss continuously for 1-2 minutes, adding a splash of reserved pasta water if needed to loosen.
9. Divide fettuccine between warm bowls. Top with warm sliced chicken, chopped parsley, and cracked black pepper.

⭐ Why This Recipe Works

• Scratch Alfredo sauce made in 10 minutes with zero jarred shortcuts
• Real Parmigiano-Reggiano melts into a decadent glossy emulsion
• Juicy seasoned chicken breast makes it a complete satisfying meal
• Pure Italian comfort food at its most luxurious

🔄 Delicious Variations

• Shrimp Alfredo: Swap chicken for seared garlic butter jumbo shrimp
• Broccoli Alfredo: Add tender steamed broccoli florets to the pasta
• Cajun Alfredo: Season chicken with bold Cajun spices

❓ Frequently Asked Questions