Description
Ina Garten’s Chicken Alfredo is a delicious take on the classic Italian-American dish, featuring tender chicken breasts cooked to perfection and smothered in a creamy Alfredo sauce. The sauce, made from butter, heavy cream, and Parmesan cheese, clings beautifully to the chicken and pasta, creating a dish that is both luxurious and satisfying.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons of olive oil
- 1 cup of unsalted butter
- 2 cups of heavy cream
- 1 ½ cups of freshly grated Parmesan cheese
- 3 cloves of garlic, minced
- Freshly grated nutmeg (optional)
- Fresh parsley, chopped (for garnish)
- 1 pound of fettuccine or pasta of your choice
Instructions
- Season the Chicken: Season the chicken breasts with salt and pepper on both sides.
- Cook the Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side, or until fully cooked. Remove from the skillet and set aside to rest.
- Prepare the Pasta: While the chicken is cooking, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
- Melt the Butter: In a medium saucepan, melt the butter over medium heat.
- Make the Sauce: Add the minced garlic to the butter and sauté for about 1 minute until fragrant. Slowly pour in the heavy cream, whisking continuously until the mixture is well combined.
- Incorporate the Cheese: Gradually add the Parmesan cheese, whisking constantly until the cheese is melted and the sauce is smooth.
- Season the Sauce: Add salt, pepper, and a pinch of freshly grated nutmeg (if using) to taste.
- Combine the Pasta and Sauce: Toss the cooked pasta in the Alfredo sauce until evenly coated.
- Serve the Chicken: Slice the cooked chicken breasts and place them on top of the pasta. Garnish with chopped parsley and serve immediately.