Chicken Alfredo
Golden seared chicken and fettuccine in a rich, garlicky Parmesan cream sauce made from scratch in about the time it takes to boil the pasta.
- Everyday Classics
- Cast iron / Dutch oven
- Chicken
- Dinner
- 35 min total
- Serves 4
Ingredients
Ingredients for servings
Enter a number of at least ½, in steps of ½.
Original recipe serves 4. Ingredient amounts adjust automatically. Cooking times and pan size may need adjusting separately.
- 1 1/2 lb boneless skinless chicken breasts, halved horizontally
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 1 tbsp olive oil
- 1 lb fettuccine
- 4 tbsp butter
- 4 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 1/2 cups grated Parmesan cheese, freshly grated
- 1/4 tsp ground nutmeg, a pinch
- 2 tbsp fresh parsley, chopped
Gear
- Large skillet
- Large pasta pot
- Microplane or box grater
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Steps
Step 1: Season the chicken with salt, pepper and Italian seasoning. Put a big pot of salted water on to boil.
Step 2: Heat the oil in a large skillet over medium-high. Cook the chicken 4 to 5 minutes per side until golden and 165°F inside. Rest on a cutting board, then slice.
Step 3: Cook the fettuccine 1 minute short of the package time. Save 1 cup of pasta water and drain.
Step 4: Meanwhile, lower the skillet heat to medium. Melt the butter and cook the garlic 1 minute, without browning.
Step 5: Add the cream and simmer gently 3 to 4 minutes until slightly thickened.
Step 6: Lower the heat to low. Stir in the Parmesan a handful at a time until smooth. Add the nutmeg and season with salt and pepper.
Step 7: Add the pasta and toss, adding pasta water a splash at a time until the sauce is silky and coats every noodle.
Step 8: Top with the sliced chicken and parsley. Serve right away.
Swaps
- Add veggies: Broccoli florets boiled with the pasta for the last 3 minutes.
- Shrimp: Sear 1 lb shrimp 1 to 2 minutes per side instead of chicken.
- Lighter: Use half-and-half and a little extra pasta water.
Tips
- Grate your own Parmesan. Pre-shredded cheese has anti-caking coatings that can make the sauce gritty.
- Alfredo thickens fast as it cools. Serve it right away, and loosen leftovers with a splash of milk.
The story
HAM Cooking. Let’s fire it up.
Chicken Alfredo is what I make when I want to feel fancy without doing anything fancy. Butter, cream, cheese and garlic. That’s not a recipe; that’s a group of best friends.
The key to a smooth Alfredo is heat control. Parmesan is a hard, aged cheese, and if it hits a boiling sauce, its proteins tighten into clumps and the fat separates. Turning the heat low and adding it gradually lets the cheese melt into the cream smoothly. Freshly grated cheese melts best since it doesn’t have the powdery coating that bagged cheese has.
Starchy pasta water is the safety net. It loosens a thick sauce and helps it cling to the noodles in a glossy coat. A tiny pinch of nutmeg is an old trick for cream sauces. You won’t taste it, but it makes everything taste more rounded.
HAM out.
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