In the same skillet you used for the chicken, melt the butter over medium heat.
Add the minced garlic and cook for about 1 minute, until fragrant.
Pour in the heavy cream and milk, and bring to a simmer. Let it cook for 2-3 minutes, stirring occasionally.
Gradually whisk in the grated Parmesan cheese until it’s melted and the sauce is smooth. Season with nutmeg, salt, and pepper to taste.
Combine Pasta and Sauce:
Add the cooked fettuccine to the Alfredo sauce and toss to coat the pasta evenly.
Serve:
Divide the pasta among serving plates. Top with sliced chicken breasts.
Garnish with fresh parsley and extra Parmesan cheese.
Tips:
Rich and Creamy: For an extra creamy sauce, you can use only heavy cream instead of a mix of cream and milk.
Add Vegetables: Consider adding sautéed mushrooms, spinach, or sun-dried tomatoes to the pasta for extra flavor and texture.
Make It Ahead: You can prepare the Alfredo sauce ahead of time and reheat it gently before adding the pasta.
This homemade Chicken Alfredo is sure to impress with its rich, creamy sauce and perfectly cooked chicken. It’s a fantastic way to enjoy a classic Italian-American dish right in your own kitchen!
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