Chicken Alfredo Recipe

Prep and season chicken

Pat chicken breasts dry with paper towels. If very thick, butterfly or pound to an even 1/2-inch thickness. Rub both sides with 1 tbs olive oil, 1 tsp salt, 1 tsp black pepper and 1/2 tsp garlic powder. Let rest for 10 minutes at room temperature while you prepare other components.

Heat a large skillet over medium-high heat. Add a light drizzle (about 1 tbs) of olive oil. When shimmering, add the chicken and cook 4–6 minutes per side until golden and an instant-read thermometer reads 165°F (74°C). Transfer chicken to a cutting board, tent with foil and rest 5 minutes, then slice thinly against the grain. Reserve pan drippings in the skillet for flavor.

Bring 8 cups water to a rolling boil in a large pot. Add 1 tbs salt. Add 12 oz fettuccine and cook according to package instructions until al dente (usually 8–11 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside. Do not rinse.

In the same skillet with the reserved chicken drippings, reduce heat to medium and add 2 tbs unsalted butter. When butter melts, add 3 minced garlic cloves and sauté 30–45 seconds until fragrant but not browned.

Add 8 oz sliced button mushrooms. Sauté 4–6 minutes until mushrooms release liquid and begin to brown. Season lightly with a pinch of salt and 1/4 tsp black pepper.

Stir in 1/2 cup low-sodium chicken broth to deglaze the pan, scraping up browned bits from the bottom. Let the broth reduce by half, about 1–2 minutes.

Lower heat to medium-low and pour in 1.5 cups low-fat cream. Stir to combine and bring to a gentle simmer (do not boil vigorously) for 2–3 minutes to thicken slightly.

Gradually add 1 cup grated Parmesan cheese, 1/2 cup at a time, stirring constantly until fully melted and smooth. If sauce becomes too thick, whisk in up to 1/2 cup of reserved pasta water a few tablespoons at a time to reach desired consistency.

Stir in the thinly sliced scallions (reserve a small amount of green tops for garnish if desired) and season the sauce with 1/2 tsp freshly ground black pepper and additional salt to taste. Add 1/2 tsp lemon juice if using to brighten flavors.

Add the drained pasta to the skillet and toss gently to coat, adding small amounts of reserved pasta water as needed to make the sauce creamy and cling to the pasta (about 2–4 tbs).

Return the sliced chicken to the pan on top of the coated pasta, gently warming it through for 1–2 minutes.

Taste and adjust seasoning. Turn off heat and stir in 2 tbs chopped fresh parsley if using. Sprinkle with 1/4 cup extra grated Parmesan and the reserved scallion greens. Serve immediately.

Divide into 4 servings and garnish each plate with additional pepper or parsley as desired.