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Chicken alfredo - Image 3

Classic Chicken Alfredo

This Chicken Alfredo recipe delivers a luxuriously creamy, perfectly balanced sauce from scratch. With tender, seasoned chicken and al dente fettuccine, it's a restaurant-quality meal made simple and fast in your own kitchen.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts or thighs, pounded to even thickness
  • 1 tsp kosher salt divided, plus more for pasta water
  • 1/2 tsp black pepper freshly ground, divided
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 4 cloves garlic minced
  • 1 1/2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese plus more for serving
  • 1/4 tsp freshly grated nutmeg optional but recommended
  • 12 oz fettuccine pasta or linguine
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large skillet or Dutch oven
  • Large pot for boiling pasta
  • Tongs
  • Whisk
  • Box grater or microplane for cheese

Method
 

  1. Season the chicken breasts on both sides with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil shimmers, add the chicken. Cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature of 165°F). Transfer to a cutting board, tent with foil, and let rest.
  2. While the chicken rests, bring a large pot of generously salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining. This water is liquid gold for your sauce.
  3. In the same skillet used for the chicken (don't wash it—those browned bits are flavor!), melt the butter over medium heat. Add the minced garlic and cook for just 30-60 seconds until fragrant. You want to wake up the garlic's aroma without letting it brown, which can make it bitter.
  4. Pour in the heavy cream, the remaining salt and pepper, and the nutmeg. Bring the mixture to a gentle simmer, stirring occasionally. Let it simmer for 3-4 minutes to reduce slightly and thicken. You'll know it's ready when it coats the back of a spoon.
  5. Reduce the heat to low. Gradually whisk in the grated Parmesan cheese, a handful at a time, until it's fully melted and the sauce is smooth. If the sauce seems too thick, add a splash of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.
  6. Slice the rested chicken into strips or bite-sized pieces. Add the drained pasta and chicken to the skillet with the sauce. Using tongs, toss everything together until the pasta is beautifully coated. Garnish with fresh parsley and extra Parmesan. Serve immediately.

Notes

Chef's Tips:
• For the creamiest sauce, grate your own Parmesan from a block. Pre-grated cheese contains anti-caking agents that can make your sauce grainy.
• The most common mistake is adding cheese to a sauce that's too hot, which can cause it to separate. Always reduce the heat to low first.
• Serve with a simple green salad dressed with lemon vinaigrette to cut through the richness.
Food Safety:
• Cook chicken to an internal temperature of 165°F
• Refrigerate leftovers within 2 hours of cooking