Chicken Alfredo
This chicken alfredo recipe turns six core ingredients into a plate of fettuccine coated in a glossy Parmesan cream sauce, with golden pan-seared chicken sliced over the top.
Equipment
- Large pot - For boiling the fettuccine
- Large skillet - Stainless steel preferred for browning
- Box grater or fine grater - For grating Parmesan
- Tongs - For turning chicken and tossing pasta
- Whisk - For smooth sauce
- Instant-read thermometer - To check chicken reaches 165°F
- Cutting board and sharp knife - For slicing rested chicken
- Heatproof measuring cup - For reserving pasta water
Ingredients
- 12 oz dried fettuccine - 340g
- 2 large boneless skinless chicken breasts - about 1.5 lb or 680g total; pounded to even thickness
- 1 tsp kosher salt - for the chicken, plus more for pasta water
- 1/2 tsp black pepper - freshly ground
- 1 tsp garlic powder - for seasoning the chicken
- 1 tsp Italian seasoning
- 2 tbsp extra virgin olive oil - 30ml, for searing
- 4 tbsp unsalted butter - 60g
- 4 cloves fresh garlic - minced
- 1.5 cups heavy cream - 360ml, also sold as heavy whipping cream
- 1.5 cups Parmigiano Reggiano - 150g, freshly grated from a block
- 1 pinch ground nutmeg - about 1/8 tsp, optional
- 1/2 cup reserved pasta water - 120ml
- 2 tbsp fresh parsley - chopped, for garnish
Instructions
- Bring a large pot of water to a rolling boil, salt generously with about 1 tablespoon, and cook the fettuccine until just al dente, 9 to 11 minutes. Reserve 1/2 cup pasta water, then drain and toss the pasta with a drizzle of olive oil.
- Pat the chicken dry, pound to an even 1/2-inch thickness if needed, and season both sides with kosher salt, black pepper, garlic powder, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high until shimmering. Sear the chicken 5 to 6 minutes per side until deep golden and the center reaches 165°F (74°C), then transfer to a cutting board and rest 5 minutes.
- Lower heat to medium, melt the butter in the same skillet, and stir in the minced garlic for 30 seconds until fragrant. Pour in the heavy cream, scrape up the browned bits, and simmer gently for 2 to 3 minutes until slightly thickened.
- Reduce heat to low or pull the skillet off the burner, then whisk in the grated Parmigiano Reggiano in two or three handfuls until smooth. Stir in the optional nutmeg and loosen with reserved pasta water as needed, then season to taste.
- Toss the drained fettuccine in the skillet until fully coated, slice the rested chicken against the grain, and fan it over four plates of pasta. Finish with chopped parsley and extra Parmesan, and serve immediately.
Notes
- Grate your own cheese: Pre-shredded Parmesan is coated in cellulose and anti-caking agents that stop it from melting cleanly and turn the sauce gritty.
- Add Parmesan off the heat: High heat makes cheese proteins clump; low or no heat keeps the emulsion smooth.
- Save the pasta water every time: The starch keeps the sauce loose and glossy; keep a heatproof measuring cup by the stove.
- Don't crowd the skillet: Crowding traps steam and thins the sauce, so use a wide pan.
- Pound the chicken even: Uniform thickness means the whole breast finishes at the same time without drying out.
- Rest the chicken before slicing: Five minutes keeps the juices in the meat instead of on the board.
- Serve immediately: Alfredo is best glossy and hot because it tightens as it cools.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because cream sauces separate.
- Reheating: Warm gently on the stovetop or at 50% microwave power with a splash of milk, stirring often; do not boil or the sauce will split.
- Make-ahead sauce: The sauce can be made up to 2 days ahead and reheated gently with a splash of cream before tossing with fresh pasta.
Nutrition
Serving: 1ServingCalories: 820kcalCarbohydrates: 63gProtein: 46gFat: 44gSaturated Fat: 24gCholesterol: 185mgSodium: 720mgFiber: 3gSugar: 4g
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