People Are Blown Away By This Creamy Chicken Alfredo Pasta Dish

Entrees

Submitted by Recipe Rain

People Are Blown Away By This Creamy Chicken Alfredo Pasta Dish

Stop looking for the best creamy chicken alfredo pasta recipe. We have the only one you’re ever going to need!

It was my daughter’s birthday, and that meant that it was her turn to pick where we went out for dinner. We have three kids, and not a ton of extra funds laying around, so going out to eat doesn’t happen all that often. She had picked to go to the little Italian restaurant that we have in town. I knew that it was going to be a bit costly, but it was her special day. About halfway through the day, I called to make us some reservations. The earliest that we could get in was almost nine o’clock at night. It was a school night!

That wasn’t going to be possible, so I asked her if there was somewhere else she wanted to go. She insisted that she just really wanted some chicken alfredo. It’s not a dish that I make at home often, but I told her I would find a recipe. When I stumbled upon this beauty, I knew that I had hit the chicken alfredo lottery.

Getting the ingredients together was really easy, and making it for the family was fast and effortless. See what I mean when you check out the recipe on the following page!

USE THE RED NEXT PAGE LINK BELOW FOR THE CREAMY CHICKEN ALFREDO PASTA RECIPE AND INGREDIENTS

People Are Blown Away By This Creamy Chicken Alfredo Pasta Dish

Total time 25 mins

Serves 4

INGREDIENTS

  • Kosher salt
  • 12 ounces Barilla fettuccine
  • Olive oil, for tossing
  • 12 ounces boneless, skinless chicken breast (about 2)
  • Freshly ground black pepper
  • 1 stick (8 tablespoons) Kerrygold unsalted butter
  • 2 cups heavy cream
  • 2 pinches freshly grated nutmeg
  • 1 1/2 cups freshly grated Parmigiano-Reggiano cheese

PREPARATION

  1. Bring a large pot of water to a boil, and salt generously. Add the pasta, and boil according to package directions until al dente, tender but still slightly firm. Strain, and toss with a splash of oil.
  2. Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
  3. Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and fully cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
  4. Reduce the heat to medium, and add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
  5. Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta, and toss well. Season with salt and pepper. Serve hot in heated bowls.

QUICK TIP

You can use whatever shape pasta you have in the pantry.



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