Chicken Fettuccine Alfredo Recipe
Make Chicken Fettuccine Alfredo Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken
Pasta
Alfredo Sauce
Finish & Garnish
Method
Chicken
Prepare and season chicken
Pat chicken breasts dry with paper towels. If breasts are thick, butterfly or pound to an even 1/2-inch thickness. Season both sides evenly with 1 tsp salt, 1 tsp black pepper and 1 tsp garlic powder.
Sear chicken
Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add chicken and sear 4–5 minutes per side, until golden and an instant-read thermometer reads 160°F (71°C). Reduce heat if chicken is browning too quickly. Remove chicken to a cutting board and tent with foil; let rest 5–10 minutes (carryover will bring it to ~165°F). Slice thinly against the grain before serving.
Pasta
Cook pasta
Bring a large pot of water to a rolling boil and add 1 tablespoon salt. Add 12 oz fettuccine and cook until al dente according to package directions (typically 8–11 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
Alfredo Sauce
Start the sauce
In the same large skillet used for chicken (wipe out any large burnt bits but keep fond for flavor), melt 6 tablespoons unsalted butter over medium heat. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant, not brown.
Add cream and milk
Pour in 1 cup heavy cream and 1 cup whole milk. Stir and bring to a gentle simmer over medium-low heat. Do not boil vigorously. Simmer 3–4 minutes to slightly thicken.
Incorporate cheese and season
Reduce heat to low. Gradually whisk in 1 1/2 cups freshly grated Parmesan cheese, a handful at a time, until melted and smooth. If sauce seems too thick, whisk in up to 1/2–1 cup reserved pasta water a few tablespoons at a time to reach a silky consistency. Season with 1 tsp salt, 1/2 tsp black pepper and 1/8 tsp nutmeg (optional). Taste and adjust seasoning.
Combine & Finish
Toss pasta in sauce
Add drained fettuccine to the skillet with the Alfredo sauce. Toss and stir over low heat 1–2 minutes until pasta is evenly coated, adding small amounts of reserved pasta water as needed to loosen the sauce to your desired consistency.
Add chicken and serve
Add the sliced rested chicken to the pasta and gently fold to combine and warm the chicken through for 1 minute. Remove from heat. Plate the Chicken Fettuccine Alfredo, garnish with 2 tablespoons chopped fresh parsley and 1/4 cup extra grated Parmesan. Serve with lemon wedges on the side if desired.