Classic Chicken Alfredo Feast

🥘 Ingredients

• 500g fettuccine pasta
• 600g boneless, skinless chicken breasts
• 4 tablespoons olive oil
• 4 cloves garlic, minced
• 2 cups heavy cream
• 1 cup whole milk
• 2 cups grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon nutmeg
• 2 tablespoons butter
• Fresh parsley, chopped (for garnish)

👨‍🍳 Instructions

1. 1
   Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Drain and set aside.
2. 2
   In a large skillet, heat olive oil over medium-high heat. Season the chicken breasts with salt and pepper, then add to the skillet. Cook for 6-7 minutes on each side or until fully cooked. Remove and slice into strips.
3. 3
   In the same skillet, add butter and minced garlic. Sauté for about 1 minute until fragrant.
4. 4
   Pour in heavy cream and whole milk, stirring continuously. Bring the mixture to a gentle simmer.
5. 5
   Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Add nutmeg, salt, and pepper to taste.
6. 6
   Add the cooked fettuccine and sliced chicken to the sauce, tossing to ensure everything is well coated.
7. 7
   Cook for an additional 2-3 minutes to allow the flavors to meld together.
8. 8
   Serve the Chicken Alfredo hot, garnished with freshly chopped parsley.

📊 Nutritional Information

• Calories: 1200 kcal per serving
• Protein: 60g
• Carbohydrates: 90g
• Fat: 60g

💡 Cooking Tips

• For an extra creamy sauce, avoid boiling the cream and milk mixture vigorously.
• Slice the chicken breast evenly to ensure consistent cooking.
• Use freshly grated Parmesan cheese for the best flavor and smoothest sauce.
• To prevent the pasta from sticking, toss it with a little olive oil after draining.