Pasta Alfredo Recipe

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add fettuccine and cook until just shy of al dente according to package instructions (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside. Do not rinse.

Prepare and cook chicken

While the pasta water heats, pat chicken breasts dry and slice into 1/2-inch strips or bite-sized pieces. Season both sides with 1 tsp salt and 1 tsp freshly ground black pepper. Heat 1 tablespoon olive oil in a large heavy skillet over medium-high heat. When oil is shimmering, add chicken in a single layer and cook without moving for 2–3 minutes to develop color. Flip and cook another 2–3 minutes until cooked through and juices run clear (internal temp 165°F/74°C). Remove chicken to a plate and tent with foil. Do not clean skillet — the fond will flavor the sauce.

Sauté mushrooms

Reduce heat to medium-high; add 2 tablespoons unsalted butter to the same skillet. When butter foams, add sliced mushrooms in a single layer (work in batches if necessary). Let mushrooms brown without stirring for 2–3 minutes, then stir and cook until golden and liquid has mostly evaporated, about 4–5 minutes total. Season lightly with a pinch of salt.

Add aromatics

Push mushrooms to the side, add the finely chopped shallot and cook 1–2 minutes until translucent. Add minced garlic and 1 teaspoon fresh thyme leaves and cook until fragrant, about 30–45 seconds. If using white wine, pour 1 tablespoon into the pan to deglaze, scraping up browned bits. Let it reduce by half (about 1 minute).

Build the sauce

Add 1 cup low-sodium chicken stock to the skillet and bring to a gentle simmer, scraping up any browned bits. Reduce slightly for 2–3 minutes until the liquid is reduced by roughly one-third.

Add cream and cheese

Lower heat to medium-low and stir in 1 cup heavy cream. Simmer gently (do not boil vigorously) for 3–4 minutes until sauce begins to thicken. Gradually whisk in 1 cup finely grated Parmesan until fully incorporated and smooth. Add 1 teaspoon lemon zest, 1 teaspoon lemon juice, and a pinch of freshly grated nutmeg. Taste and adjust seasoning with salt and freshly ground black pepper.

Finish sauce and combine

Return cooked chicken and any accumulated juices to the skillet. Add the drained pasta and toss to combine. If sauce seems too thick, add reserved pasta cooking water, 2 tablespoons at a time, until desired consistency is reached (you may not need the whole cup). Remove from heat and stir in 1 tablespoon cold cubed butter to create a glossy emulsion. Stir in 2 tablespoons chopped fresh parsley.

Divide pasta among warm plates or bowls. Garnish with extra grated Parmesan (about 2 tablespoons per serving) and additional chopped parsley. Serve immediately with cracked black pepper to taste and lemon wedges on the side if desired.