This dish's classic sauce is almost as simple as opening a jar but tastes so much better. The easy chicken Alfredo recipe can be on the table in less than 30 minutes. —
Ingreadient
- 2 boneless skinless chicken breasts
- 1/2 teaspoon salt, divided
- 1/4 teaspoon pepper, divided
- 2 teaspoons olive oil
- 8 ounces uncooked fettuccine
- 6 tablespoons butter, cubed
- 2 cups heavy whipping cream
- 3/4 cup grated Parmesan cheese, divided
- 1/2 cup grated Romano cheese
- 1/8 teaspoon ground nutmeg
- 2 large egg yolks, lightly beaten
- Minced fresh parsley, optional
Direction
- Sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large skillet, cook chicken in oil over medium heat until a thermometer reads 165°, 8-10 minutes, turning once. Remove and let stand at least 5 minutes. Meanwhile, cook fettuccine according to package directions.
- In the same skillet, melt butter over medium-low heat. Stir in cream, 1/2 cup Parmesan cheese, Romano cheese, nutmeg, and remaining1/4 teaspoon salt and 1/8 teaspoon pepper. In a small bowl, whisk egg yolks; stir in a small amount of hot cream mixture into egg yolks. Return all to the pan, stirring constantly. Cook and stir over medium-low heat until sauce has thickened slightly and a thermometer reads 160°.
- Drain fettuccine; serve with Alfredo sauce, sliced chicken and remaining 1/4 cup Parmesan cheese. Garnish with minced fresh parsley.
