Creamy Chicken Alfredo

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2

Boneless, Skinless Chicken Thighs

1 tsp

Ground Black Pepper

plus more as needed

1 tsp

Crushed Red Pepper Flakes

12 oz

Fettuccine

2 cups

Heavy Cream

1/2 cup

Unsalted Butter , divided

1/8 tsp

Ground Nutmeg

1 cup

Grated Parmesan Cheese

to taste

Salt

as needed

Oil

to taste

Chopped Fresh Parsley

for garnish

(optional)

Cooking Instructions

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Step 1

Bring a large pot of water to a boil and salt generously. Add the Fettuccine (12 oz) and cook according to package directions until al dente, about 10-12 minutes. Drain and toss with a splash of Oil (as needed) . Do not rinse.

Step 2

Slice the Boneless, Skinless Chicken Thighs (2) into 1/4-inch thick strips. Season with Salt (to taste) , Crushed Red Pepper Flakes (1 tsp) , and Ground Black Pepper (1 tsp) .

Step 3

Heat a large skillet over medium heat. Add Unsalted Butter (2 Tbsp) . When the butter melts, turn the heat to medium-high and add the chicken in 1 layer. Cook without moving the pieces, until the bottom has browned, about 1-2 minutes.

Step 4

Flip the chicken and cook until browned and cooked through, about 2-3 minutes more. Transfer the chicken to a medium bowl.

Step 5

Reduce the heat to medium. Add the remaining Unsalted Butter (1/3 cup) . Scrape the bottom of the skillet with a wooden spoon to release any browned bits as these contain a lot of flavor.

Step 6

When the butter has mostly melted, whisk in the Heavy Cream (2 cups) and Ground Nutmeg (1/8 tsp) . Bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.

Step 7

Whisk the Grated Parmesan Cheese (1 cup) into the sauce. Add the chicken and cooked pasta. Toss well. Season with Salt (to taste) and black pepper.

Step 8

Garnish with Fresh Parsley (to taste) and serve hot.