Chicken Alfredo Recipe

Bring 3 qt water to a rolling boil in a large pot. Add 1 tbsp salt. Add 12 oz cavatappi and cook according to package instructions until al dente (usually 9–11 minutes). Reserve 1/2 cup pasta cooking water, then drain pasta and set aside.

While pasta water is heating, butterfly or pound 1 lb chicken breast to an even 1/2–3/4 inch thickness for even cooking.

Pat chicken dry. Rub with 1 tbsp olive oil, 1 tsp garlic powder, 1 tsp dried oregano, 3/4 tsp salt and 1/2 tsp black pepper, coating both sides.

Heat a grill pan or outdoor grill over medium-high heat until hot and lightly smoking. Grill chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Remove to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips.

In a large skillet or sauté pan over medium heat, melt 4 tbsp unsalted butter. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant, stirring so garlic doesn't brown.

Sprinkle 2 tsp all-purpose flour into the butter-garlic and whisk continuously for 30 seconds to make a light roux.

Slowly pour in 1 cup whole milk and 1/2 cup heavy cream while whisking to avoid lumps. Continue whisking until mixture begins to thicken, about 2–3 minutes.

Lower heat to medium-low. Stir in 1 cup grated Parmesan cheese a handful at a time until melted and smooth. If sauce is too thick, whisk in up to 1/2 cup reserved pasta water, 1–2 tablespoons at a time, until desired consistency is reached.

Season with 1/2 tsp salt, 1/4 tsp black pepper and a pinch of freshly grated nutmeg (optional). Taste and adjust seasoning; add 1 tsp lemon juice if desired to brighten the flavor.

Add drained cavatappi to the Alfredo sauce in the skillet. Toss gently to coat, adding reserved pasta water as needed to loosen the sauce so it clings to the noodles (use up to reserved 1/2 cup).

Fold in sliced grilled chicken and heat just until chicken is warmed through, about 1–2 minutes.

Sprinkle 1/2 cup shredded mozzarella over top and cover the pan for 1 minute to melt, or transfer to a warm serving dish and sprinkle mozzarella so it melts on top.

Garnish with 1 tbsp chopped fresh parsley if using. Serve immediately.