Description

Creamy alfredo pasta used to be my go-to order when dining out but I quickly stopped requesting it at restaurants when I discovered how easy it is to recreate at home! Believe it or not, this cozy, comforting, and simple dish is even better than alfredo pasta thanks to the mouthwatering taste of the herbs, wine, and mustard. You can prep this dish in 15 minutes, and it’s ready to eat in under one hour all in one pot. Sign me up!

Directions

1. Gather the ingredients.
2. Pat 4 small boneless skinless chicken breasts dry with paper towels and sprinkle evenly with 1 teaspoon fine salt and 1/2 teaspoon ground black pepper.
3. Heat 2 tablespoons neutral cooking oil in a large skillet over medium-high. Place the chicken in the skillet and cook, undisturbed, until browned on the bottom, 5 to 6 minutes. Flip the chicken and cook until lightly browned on the second side, about 3 minutes (the chicken will not be cooked through at this point). Transfer the chicken to a plate and set aside.
4. Reduce the heat to medium and add 2 tablespoons unsalted butter to the skillet. Add 1/4 cup finely chopped shallot, 3 large garlic cloves, finely chopped, and 1 tablespoon finely chopped fresh herbs, and cook, stirring often, until softened, about 2 minutes.
5. Pour in 1/2 cup dry white wine, increase the heat to medium-high, and cook, stirring and scraping the bottom of the skillet to deglaze, until reduced by about half, about 3 minutes.
6. Pour in 1 cup chicken stock and cook, stirring occasionally, until reduced by about half, 5 to 6 minutes.
7. Pour in 1 cup heavy whipping cream and stir in 2 teaspoons Dijon mustard and the remaining 1/4 teaspoon ground black pepper. Bring to a simmer over medium.
8. Place chicken breasts back into the simmering cream mixture, cover, and reduce the heat to medium-low. Cook, covered, until the chicken is cooked through and registers 160 F on an instant read thermometer inserted into the thickest part, about 8 minutes.
9. Meanwhile, bring a large pot of well-salted water to a boil and cook 12 ounces dry fettuccine pasta according to the package directions for al dente. Drain the pasta, reserving 1/2 cup pasta cooking water.
10. Transfer the chicken to a cutting board to rest for 5 minutes before slicing.
11. Gradually stir 1/2 cup (2 ounces) grated parmesan and the reserved 1/2 cup pasta water into the cream sauce and simmer, stirring occasionally, until slightly thickened, 2 to 3 minutes.
12. Using tongs, transfer the pasta to the skillet. Cook, tossing occasionally, until the pasta is evenly coated in sauce, 1 to 2 minutes.
13. Divide the pasta evenly among 4 bowls. Slice the chicken breasts and arrange on top of the pasta. Garnish with parsley and serve immediately.