Chicken Fettuccine Alfredo

Chicken Fettuccine Alfredo

Ingredients:

• 2 tablespoons unsalted butter
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 cup Chardonnay or other white wine
• 1 cup chicken stock
• 1 cup heavy cream
• 8 ounces fettuccine pasta, uncooked (or your preferred pasta)
• 4 ounces fresh grated Parmesan cheese (about 2 cups)
• 1/4 teaspoon ground nutmeg
• Optional: chopped fresh parsley for garnish

Instructions:

1. Cook Chicken:
   • In a large skillet over medium-high heat, melt the butter. Add the chicken pieces and season with salt and pepper. Cook until the chicken is browned, about 10 minutes.
2. Deglaze with Wine:
   • Pour the white wine into the skillet, scraping up any browned bits from the bottom of the skillet with a rubber spatula.
3. Add Liquids:
   • Stir in the chicken stock and heavy cream, mixing well.
4. Cook Pasta:
   • Add the uncooked pasta directly into the skillet, ensuring it’s submerged in the sauce. Bring the mixture to a boil. Once boiling, cover the skillet and let the pasta cook for 7-9 minutes, until al dente. Stir occasionally to ensure even cooking and to prevent the pasta from sticking.
5. Final Touches:
   • Once the pasta is cooked, remove the skillet from the heat. Stir in the grated Parmesan cheese and nutmeg. Adjust the seasoning with additional salt and pepper, if needed.
6. Serve:
   • Garnish with chopped fresh parsley or basil, if desired, and serve immediately.

Enjoy this creamy and indulgent Chicken Fettuccine Alfredo, a perfect dish for a comforting dinner that’s both simple and delicious.