Chicken Alfredo Pasta Recipe
Tender chicken in a rich and creamy Alfredo sauce served with pasta.
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Ingredients
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Chicken
Pasta
Alfredo Sauce
Method
Chicken
Prepare and season
Pat the chicken breasts dry with paper towels. Season both sides evenly with 1 tsp kosher salt, 1 tsp black pepper and 1 tsp garlic powder.
Cook
Heat 1 tbsp olive oil in a large skillet over medium-high heat. When hot, add the chicken breasts and cook 6-7 minutes per side, until golden and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Remove chicken to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips.
Pasta
Bring a large pot of water to a rolling boil. Add 1 tbsp salt and the 12 oz pasta. Cook according to package instructions until al dente (usually 8-12 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
Alfredo Sauce
Make roux and garlic base
In the same skillet used for the chicken (wipe out excess oil but keep fond), melt 4 tbsp unsalted butter over medium heat. Add the minced garlic and sauté 30-45 seconds until fragrant but not browned. Sprinkle 1 tbsp all-purpose flour over the butter and garlic and whisk continuously for 1 minute to cook the flour.
Add liquids
Slowly whisk in 1 cup whole milk until smooth, then whisk in 1 cup heavy cream. Continue to cook over medium heat, whisking frequently, until the sauce begins to thicken, about 3-5 minutes.
Finish sauce
Lower heat to low and stir in 1 cup freshly grated Parmesan cheese until melted and smooth. Season with 1 tsp salt, 1/2 tsp black pepper and 1/4 tsp freshly grated nutmeg if using. If the sauce is too thick, whisk in up to 1/2 to 1 cup reserved pasta water a little at a time until you reach desired consistency.
Garnish and serve
Taste and adjust seasoning with additional salt and pepper as needed. Sprinkle chopped fresh parsley over the top and an extra dusting of grated Parmesan. Serve hot.