Fettucini Alfredo W/chicken Recipe
Make Fettucini Alfredo W/chicken Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta & Chicken
Alfredo Sauce
Finishing & Garnish
Method
Pasta & Chicken
- 1
Bring water and cook pasta
Fill a large pot with 4–5 quarts (about 4–5 L) of water and bring to a rolling boil. Add 1–2 tablespoons kosher salt. Add 12 oz dried fettuccine and cook according to package instructions until al dente (usually 9–11 minutes). Reserve 1/2 cup of the starchy pasta cooking water, then drain the pasta and set aside, keeping it warm.
- 2
Season and cook chicken
While the pasta cooks, pat 1 lb chicken breasts dry and season both sides with 1 tsp kosher salt and 1 tsp black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook undisturbed 5–7 minutes per side (depending on thickness) until the internal temperature reaches 165°F (74°C) and the outside is golden-brown. Transfer to a cutting board and rest 5 minutes, then slice into thin strips or bite-size pieces.
Alfredo Sauce
- 3
Start the sauce
In the same large skillet used for the chicken (wipe out excess oil but leave fond), reduce heat to medium and add 6 tablespoons unsalted butter. Once the butter is melted and foaming, add 3 minced garlic cloves and sauté 30–45 seconds until fragrant but not browned.
- 4
Add cream and simmer
Pour in 1 1/2 cups heavy cream and 1/2 cup whole milk, stirring to combine. Bring the mixture to a gentle simmer (do not boil vigorously) and let it reduce very slightly for 3–4 minutes, stirring occasionally so it does not scorch.
- 5
Incorporate cheese and season
Lower heat to medium-low. Gradually add 1 1/2 cups freshly grated Parmesan cheese, a handful at a time, stirring constantly until the cheese is fully melted and the sauce is smooth. Season with 1/2 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1/8 teaspoon ground nutmeg (optional). If the sauce becomes too thick, whisk in reserved pasta cooking water 1–2 tablespoons at a time to reach a creamy, clingy consistency.
Combine & Finish
- 6
- 7
Add chicken and finish
Return the sliced chicken to the skillet and gently fold into the pasta and sauce until heated through (about 1–2 minutes). Taste and adjust seasoning with additional salt and pepper if desired.
- 8
Serve
Divide the fettuccine Alfredo with chicken among plates, sprinkle with 2 tablespoons chopped fresh parsley and 2 tablespoons extra grated Parmesan. Serve immediately while hot.