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Chicken Alfredo With Fettuccine Recipe

Name: New York Pizza & Restaurants Chicken Alfredo With Fettuccine Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 oz fettuccine (dry); 4 l water; 1 tbs kosher salt (for pasta water); 1 lb boneless skinless chicken breasts; 1 tbs olive oil; 1 tsp salt; 1 tsp black pepper; 0.5 tsp garlic powder; 4 tbs unsalted butter; 3 garlic cloves (minced); 1 tbs all-purpose flour; 1 cup whole milk; 1 cup heavy cream; 1.5 cups freshly grated Parmesan cheese; 0.75 tsp salt; 0.5 tsp black pepper; 0.125 tsp ground nutmeg; 0.5 cup reserved pasta cooking water; 2 tbsp fresh parsley (chopped); 0.25 cup extra grated Parmesan (for serving)

Inspired by New York Pizza & Restaurant

Time35m

Serves4

Make Chicken Alfredo With Fettuccine 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

12 oz fettuccine (dry)

16.9 cup (4 l) water

1 tbs kosher salt (for pasta water)

Chicken

1 lb boneless skinless chicken breasts

1 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

1/2 tsp Watkins garlic powder

Sauce

4 tbs Unsalted butter

3 garlic cloves (minced)

1 tbs 00 bread flour

1 cup whole milk

1 cup Heavy cream

1 1/2 cups Freshly grated Parmesan cheese

3/4 tsp Celtic sea salt

1/2 tsp black pepper

1/8 tsp ground nutmeg

Finish & Garnish

1/2 cup reserved pasta cooking water

2 tbsp Fresh parsley (chopped)

1/4 cup extra grated Parmesan (for serving)

Method

Pasta

Boil pasta water

Place 4 liters of water in a large pot, bring to a rolling boil over high heat. Add 1 tablespoon kosher salt.

Cook fettuccine

Add 12 oz dry fettuccine and cook according to package instructions until al dente (usually 8–11 minutes). Reserve 1/2 cup of the cooking water, then drain the pasta and set aside.

Chicken

Prepare chicken

Pat 1 lb chicken breasts dry and, if thick, slice horizontally to 1/2-inch thickness or pound gently to even thickness. Season both sides with 1 tsp salt, 1 tsp black pepper, and 1/2 tsp garlic powder.

Cook chicken

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When shimmering, add chicken and cook 4–5 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and exterior is golden. Remove chicken to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips or bite-sized pieces.

Sauce

Start roux and aromatics

In the same large skillet used for chicken (wipe out excess if necessary, but keep browned bits), reduce heat to medium and add 4 tablespoons unsalted butter. Once melted, add 3 minced garlic cloves and cook 30–45 seconds until fragrant but not browned. Sprinkle in 1 tablespoon all-purpose flour and cook, stirring, 1 minute to remove raw flour taste.

Add dairy

Gradually whisk in 1 cup whole milk until smooth, then whisk in 1 cup heavy cream. Increase heat slightly and bring the mixture to a gentle simmer, whisking frequently, until it begins to thicken, about 3–5 minutes.

Finish sauce with cheese & seasoning

Reduce heat to low. Stir in 1 1/2 cups freshly grated Parmesan cheese in two additions, stirring until melted and smooth. Season the sauce with 3/4 teaspoon salt, 1/2 teaspoon black pepper, and 1/8 teaspoon ground nutmeg. Taste and adjust seasoning as needed. If sauce becomes too thick, whisk in up to reserved 1/2 cup pasta cooking water, a few tablespoons at a time, to reach desired consistency.

Finish & Serve

Combine pasta and sauce

Add drained fettuccine to the skillet with the Alfredo sauce and toss gently to coat, using tongs or two forks. If needed, add a splash of the reserved pasta water to loosen the sauce so it clings smoothly to the pasta.

Add chicken & garnish

Nestle the sliced chicken into the coated pasta and toss briefly to combine and heat the chicken through. Sprinkle with 2 tablespoons chopped fresh parsley and 1/4 cup extra grated Parmesan. Serve immediately.