Name: Creamy chicken alfredo pasta
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 1.5 oz dry pasta; 6 oz boneless skinless chicken breast, cut into 1-inch pieces; 1 tsp salt; 1/2 tsp black pepper; 1 tsp olive oil; 2 cloves garlic, minced; 1 tbsp heavy cream; 3 tbsp chicken broth; 1 1/2 tbsp grated Parmesan cheese; 1/4 tsp ground nutmeg; 1 tsp lemon juice; 1 1/2 tsp fresh parsley, chopped; 1/4 cup water, reserved from pasta pot

Instructions

Prep 15 min · Cook 5 min

Bring a pot of salted water to a boil. Cook the pasta until al dente according to package directions. Before draining, carefully scoop out a portion of the pasta water and set it aside, then drain the pasta.
Season the chicken pieces with half the salt and half the pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until golden and cooked through, about 5 to 6 minutes. Remove the chicken from the skillet and set aside. Done when reaches internal temperature of 165°F.
Reduce the skillet heat to medium. Add the garlic and cook for 30 seconds. Stir in the broth, heavy cream, nutmeg, and the remaining pepper. Simmer for about 2 minutes. Stir in the Parmesan until melted, then taste and add the remaining salt only if needed.
Return the chicken and cooked pasta to the skillet. Add a splash of the reserved pasta water. Stir constantly over medium heat for about 1 minute, adding more pasta water a little at a time until the sauce turns glossy and clings to the pasta. Remove from heat, stir in the lemon juice, and garnish with parsley.

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Ingredients

Instructions

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