Chicken Alfredo Recipe

Prep chicken

Pat the chicken breasts dry with paper towels. Season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper. If breasts are thick, slice horizontally to make two thinner cutlets or pound to even 1/2-inch thickness.

Cook pasta

Bring a large pot of salted water (about 4-6 quarts) to a rolling boil. Add 12 oz fettuccine and cook according to package until al dente (usually 8–10 minutes). Before draining, reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

Sear chicken

In a large skillet over medium-high heat, add 1 tbsp olive oil and 1 tbsp unsalted butter. When butter foams and oil shimmers, lightly dredge each seasoned chicken breast in 2 tbsp flour (shake off excess) and place in the skillet. Cook 4–5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer chicken to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips.

Start the roux

Reduce skillet heat to medium and wipe out any large browned bits if burned, leaving some fond for flavor. Add 4 tbsp unsalted butter to the same skillet. Once melted, add 3 minced garlic cloves and sauté 30–45 seconds until fragrant (do not brown). Stir in 1 tbsp flour and cook 30–45 seconds more to eliminate raw flour taste.

Make sauce

Slowly whisk in 1 cup whole milk and 1 cup heavy cream, bringing the mixture to a gentle simmer. Continue whisking until the sauce thickens slightly, about 3–5 minutes.

Finish sauce

Reduce heat to low and whisk in 1 cup freshly grated Parmesan cheese until melted and smooth. Season with 1 tsp salt, 1/2 tsp freshly ground black pepper and 1/8 tsp freshly grated nutmeg (optional). Taste and adjust seasoning. If sauce becomes too thick, whisk in up to 1/2 cup reserved pasta water a few tablespoons at a time to reach desired consistency.

Add the drained fettuccine to the skillet with the Alfredo sauce and toss gently to coat, adding reserved pasta water as needed to loosen the sauce so it evenly coats the noodles.

Return the sliced chicken to the skillet or arrange on top, toss briefly to combine and warm the chicken through (1–2 minutes).

Remove from heat. Stir in 2 tbsp chopped fresh parsley. Taste and adjust salt/pepper. Serve portions topped with extra grated Parmesan (about 1/4 cup total) and additional parsley if desired.