Recipe Background
Ladies and gentlemen, step right up! We present to you the most amazing, the most delicious, the most satisfying dish in all the land... drumroll please! The Best Chicken Alfredo! (And the crowd goes wild!) It's got bouncy pasta, it's got crispy, juicy chicken, it's got a creamy homemade Alfredo sauce, and best of all, it's got a make time of less than 20 minutes, so you have plenty of time to tend to all the crazy monkeys (metaphorically) that show up at your circus (i.e. life). Come one, come all! The Best Chicken Alfredo is your ticket to the greatest and tastiest show on earth!
Ladies and gentlemen, step right up! We present to you the most amazing, the most delicious, the most satisfying dish in all the land... drumroll please! The Best Chicken Alfredo! (And the crowd goes wild!) It's got bouncy pasta, it's got crispy, juicy chicken, it's got a creamy homemade Alfredo sauce, and best of all, it's got a make time of less than 20 minutes, so you have plenty of time to tend to all the crazy monkeys (metaphorically) that show up at your circus (i.e. life). Come one, come all! The Best Chicken Alfredo is your ticket to the greatest and tastiest show on earth!
Ingredients
- 2 chicken breasts boneless and skinless
- 1/2 teaspoon salt divided
- 1/4 teaspoon pepper divided
- 2 teaspoons olive oil
- 8 ounces fettuccine uncooked
- 6 tablespoons butter cubed
- 2 cups heavy whipping cream
- 3/4 cup parmesan cheese grated, divided
- 1/2 cup Romano cheese grated
- 1/8 teaspoon ground nutmeg
- 2 large egg yolks lightly beaten
- fresh parsley optional, to taste, minced
Directions
- Sprinkle the chicken breast with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.
- In a large skillet over medium heat, cook the chicken breasts in the oil, flipping them once, until their internal temperature reaches 165 degrees F, about 8-10 minutes.
- Transfer the chicken breasts from the skillet and let them rest for 5 minutes.
- While the chicken is cooking, in a large pot of salted, boiling water, cook the fettuccine to al dente according to the package directions. Drain.
- In the same skillet over medium-low heat, melt the butter.
- Stir the heavy whipping cream, 1/2 cup of the parmesan cheese, the Romano cheese, the nutmeg, the remaining salt, and the remaining pepper into the melted butter.
- In a small bowl, whisk the eggs.
- Stir a small amount of the hot cream mixture into the beaten egg and quickly return it to the cream mixture, stirring constantly.
- Cook the sauce mixture until it has thickened slightly and an instant thermometer inserted into it reads 160 degrees F.
- Serve the fettuccine with the Alfredo sauce and the sliced chicken, and sprinkle with remaining parmesan cheese and the parsley.
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