Spaghetti Chicken Alfredo Recipe

Boil pasta

Bring a large pot of salted water (about 4-5 quarts) to a rolling boil. Add 12 oz spaghetti and cook according to package instructions until al dente (typically 8–10 minutes). Reserve 1/2 cup of the pasta cooking water before draining. Drain the pasta and set aside.

Make the cream base

While pasta cooks, heat 1 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium heat until butter melts. Add 2 tsp minced garlic and sauté 30–45 seconds until fragrant but not browned.

Pour in 1.5 cups heavy cream and bring to a gentle simmer, stirring frequently. Reduce heat to low and simmer 2–3 minutes to slightly thicken. Stir in 3 oz freshly grated Parmesan, 1 tsp salt, and 1 tsp freshly ground black pepper until cheese melts and the sauce is smooth. If sauce becomes too thick, add reserved pasta water, 1–2 tablespoons at a time, to reach a silky consistency.

When sauce is ready, add the drained spaghetti to the skillet and toss thoroughly to coat, using additional reserved pasta water (up to the reserved 1/2 cup) to loosen and marry the sauce with the pasta. Keep on low heat while preparing chicken if needed.

Season and (optionally) sous-vide cook chicken

If you have sous-vide equipment: season the 1 lb chicken breast with 1/2 tsp salt, 1/2 tsp pepper and 1 tsp minced garlic, place in a vacuum bag or resealable bag using displacement method, and sous-vide at 146°F (63°C) for 1 to 1.5 hours. After cooking, remove from bag and pat dry. If you do not sous-vide, you can proceed to pan-sear: pound to even thickness and proceed to next step.

Finish chicken in pan

Heat a large nonstick or stainless skillet over medium-high heat. Add 1 tbsp unsalted butter. When foaming, add the cooked (sous-vide) or raw prepared chicken breast and sear 1–2 minutes per side if sous-vide (to develop color) or 4–6 minutes per side if raw until internal temperature reaches 165°F (74°C). During the last 30 seconds, add 1 tsp minced garlic to the pan and spoon butter over the chicken. Remove chicken to a cutting board and let rest 3–5 minutes, then slice into 1/2-inch strips or bite-sized pieces.

If using raw chicken seared without sous-vide: after cooking, remove and rest as above. Deglaze the pan with a splash (about 1–2 tbsp) of reserved pasta water or a little chicken broth, scraping up browned bits and adding those flavorful juices back into the Alfredo sauce if desired.

Portion the Alfredo: this recipe uses an additional 2 oz prepared Alfredo sauce as a flavor booster. Warm the 2 oz Alfredo sauce gently in a small saucepan or microwave for 20–30 seconds and whisk it into the skillet with the pasta and cream base to enrich texture and flavor. If sauce seems thin, simmer 1–2 minutes; if too thick, add small amounts of reserved pasta water.

Combine chicken and pasta: add the sliced chicken on top of the tossed spaghetti Alfredo and gently toss once to incorporate chicken into the pasta without breaking slices. Check seasoning and adjust with salt and pepper to taste. If using, squeeze 1/4 lemon over the finished dish for brightness and sprinkle chopped parsley.

Serve: divide into 4 servings (see servings). Optionally garnish with additional grated Parmesan and cracked black pepper. Serve immediately while hot.