Chicken Alfredo Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add fettuccine and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Prepare and Cook Chicken

While the pasta water heats, pat chicken breasts dry and season both sides with 2 tsp kosher salt, 1 tsp black pepper and 1/2 tsp garlic powder. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Transfer chicken to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips or bite-size pieces.

Make Roux and Build Sauce

In the same large skillet (wipe out any burnt bits leaving browned fond if present), melt 4 tablespoons butter over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant but not browned. Sprinkle 1 tablespoon flour over butter and garlic, whisking continuously for 1 minute to cook the raw flour taste.

Gradually whisk in 1 cup whole milk and 1 cup heavy cream, bringing the mixture to a gentle simmer. Continue whisking until slightly thickened, about 3–4 minutes.

Lower heat to medium-low and stir in 1 1/2 cups freshly grated Parmesan a handful at a time, whisking until the cheese melts and the sauce is smooth. If sauce is too thick, add reserved pasta water 2 tablespoons at a time until desired consistency is reached. Season with salt to taste, freshly ground black pepper to taste, and 1/8 tsp nutmeg if using. Keep sauce warm on the lowest heat — do not boil, or the sauce may break.

Add the drained fettuccine to the skillet with the Alfredo sauce and toss gently to coat. If needed, add more reserved pasta water 1–2 tablespoons to loosen the sauce so it evenly coats the pasta.

Fold in the sliced cooked chicken, tossing until heated through (about 1–2 minutes). Taste and adjust seasoning with salt and pepper.

Divide pasta among 4 plates (servings). Garnish each serving with chopped parsley and extra grated Parmesan. Serve with an optional lemon wedge to brighten flavors.