Chicken Fettuccine Alfredo

• portions: 6 servings
• temps actif: 15 minutes
• temps total: 45 minutes

Ingrédients

12 ounces fettuccine pasta

Minced flat leaf parsley, for serving

1 pound boneless, skinless chicken breasts

1 teaspoon Italian seasoning

1 teaspoon kosher salt

¼ teaspoon freshly cracked black pepper

1 tablespoon extra-virgin olive oil

2 tablespoons unsalted butter

½ cup unsalted butter, cut into 8 pieces

2 garlic cloves, minced

¾ teaspoon garlic powder

¼ teaspoon ground nutmeg

½ teaspoon kosher salt

¼ teaspoon freshly cracked black pepper, plus more for serving

1½ cups heavy whipping cream, room temperature

5 ounces Parmesan cheese, freshly grated (about 2 cups)

Instructions

Cook the pasta

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package directions. Drain and set aside.

Season the chicken

Meanwhile, make the chicken. Season the chicken all over with Italian seasoning, salt, and pepper.

Cook the chicken

Heat the olive oil in a large nonstick skillet over medium-high heat. Once the oil is glistening, add the chicken and cook, undisturbed, until browned, 4 to 6 minutes per side. Add the butter to the pan and cook, turning occasionally, until the internal temperature of the chicken reaches 165°F on an instant-read thermometer, about 16 minutes. Remove the pan from the heat.

Slice the chicken

Transfer the chicken to a cutting board and let rest for 3 minutes. Cut into ½ -inch-thick slices and tent with foil to keep warm.

Make the alfredo sauce

Make the Alfredo sauce. Wipe out the skillet and return it to medium heat. Add the butter. When the butter is nearly melted, add the garlic, garlic powder, nutmeg, salt, and pepper. Cook, stirring, until fragrant, about 1 minute.

Toss sauce with pasta

Increase the heat to medium-high and gradually stir in the heavy cream. Bring to a simmer, then add the parmesan; cook, stirring, until fully incorporated, about 2 minutes. Reduce the heat to medium low and cook, stirring, until thickened, about 5 minutes more. Add the pasta and toss to coat.

Serve

Divide the pasta between bowls and top with the sliced chicken. Sprinkle with parsley and season with pepper to taste.

Nutrition

• Calories: 719
• Lipides Totaux: 28 g
• Lipides Saturés: 15 g
• Cholestérol: 120 mg
• Sodium: 666 mg
• Glucides Totaux: 44 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 1 g
• Protéines: 29 g