Chicken Alfredo comes together in minutes and is a crowd pleaser. Tender noodles are tossed in a lusciously, creamy sauce, then served with pan-fried golden brown, moist pieces of chicken.
1. Bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat.
3. Season chicken with salt and pepper on both sides. Place chicken in skillet, once oil is hot. Cook for roughly 4-5 minutes per side, or until golden brown and the internal temperature reaches 165F. Remove chicken from skillet and set aside. Wipe the skillet clean.
4. In the same skillet you cooked the chicken in, melt butter over medium heat. Add garlic and cook 30 seconds, stirring frequently. Whisk in the heavy cream and bring to a low simmer. Whisk constantly for 3 minutes to thicken the sauce.
5. Gradually whisk in the parmesan cheese, dried parsley, oregano, thyme and nutmeg, until smooth.
6. Remove from heat and toss in the pasta. Toss to fully coat.
7. Slice the chicken breasts into ½ inch thick slices. Serve pasta with chicken on top of pasta. Garnish with additional parmesan cheese and fresh parsley if desired. Enjoy!
