Alfredo sauce is one of the easiest and simplest cream sauces to cook. The sauce itself can be made in as little as 20 minutes making it an ideal weeknight option. Simply melt the butter, add the cream, reduce, season with nutmeg, stir in parmesan cheese and the sauce is ready to serve.
Prep Time: 5 minutes
Cooking Time: 35 minutes
1/2 Chicken Breast 6-8 oz. (boneless and skinless)
Salt & Freshly Ground Pepper
1/4 Cup Butter divided
1 Cup Heavy Cream
1 Teaspoon Nutmeg
2/3 Cup Parmesan Cheese grated
9 oz. Fresh Fettuccine
Parsley chopped to garnish
Generously season the chicken breast with salt and freshly ground pepper. In a large deep skillet place 2 tablespoons butter over high heat to melt. Place the chicken breast onto the buttered pan and cook for 8 minutes on each side. Place a quick read thermometer to the center of the thickest part of the breast to make sure it is cooked all the way through (should read 160-170 degrees Fahrenheit). Remove the chicken from the pan and set aside.
Add the remaining 2 Tablespoons of butter to the pan to melt with the chicken drippings. Stir in 1 Cup Heavy cream and lower the heat to a slow simmer. Allow the sauce to reduce and thicken (about 8-10 minutes). Stir the nutmeg into the thickened sauce. Stir in the parmesan cheese until it is fully melted and combined with the sauce. Remove the pan from heat and set the Alfredo sauce aside.
In a separate pot, bring 4 cups salted water to a boil. Add the fresh fettuccine to the pot to cook until al dente (fresh noodles usually cook in about 3-4 minutes). Transfer the noodles to the skillet with Alfredo sauce. Return the skillet over low heat and stir the noodles into the sauce until it is well coated.
To serve, slice the chicken breast into strips, place the noodles onto plates with chicken strips on top and some chopped parsley to garnish. Additional parmesan cheese can be served on the side. Enjoy.