Pollo Fettuccine Alfredo Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Cook 12 oz fettuccine according to package directions until al dente (usually 8–10 minutes). Before draining, reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

While pasta water comes to a boil, pat 1 lb chicken breasts dry and season both sides with 1 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder. If breasts are thick, halve horizontally or pound to even thickness.

Heat 1 tbsp olive oil and 1 tbsp unsalted butter in a large skillet over medium-high heat until butter foams. Add seasoned chicken and cook 4–5 minutes per side, until golden and internal temperature reaches 165°F (74°C). Transfer to a cutting board, let rest 5 minutes, then slice into 1/2-inch strips.

In the same skillet used for chicken (reduce heat to medium), add the sliced mushrooms and 1/2 cup diced onion. If pan is dry, add 1 tsp olive oil. Sauté 5–6 minutes until mushrooms release moisture and onions are translucent and lightly browned.

Add 3 minced garlic cloves and 3 tbsp sliced oil-packed sundried tomatoes to the skillet. Cook 30–45 seconds until fragrant, stirring constantly. Transfer the vegetables to a plate and set aside.

Wipe skillet lightly if necessary and return to medium heat. Add 4 tbsp unsalted butter and melt. Stir in 1 tbsp all-purpose flour and cook 1 minute to form a light roux, whisking constantly to avoid browning.

Gradually whisk in 1 cup whole milk and 1 cup heavy cream until smooth. Bring to a gentle simmer, stirring frequently, and cook 3–4 minutes until slightly thickened.

Reduce heat to low and whisk in 1 cup grated Parmigiano-Reggiano until melted and sauce is smooth. Season with 1/2 tsp salt, 1/2 tsp black pepper, and 1/8 tsp freshly grated nutmeg (optional). If sauce is too thick, whisk in up to 1/2 cup reserved pasta water, a few tablespoons at a time, until desired consistency is reached.

Return the cooked mushrooms, onions, garlic, and sundried tomatoes to the skillet with the Alfredo sauce and stir to combine. Add the sliced chicken and gently fold into the sauce to warm through (1–2 minutes).

Add the drained fettuccine to the skillet. Toss thoroughly to coat the pasta, adding reserved pasta water as needed (start with 1/4 cup) to create a silky sauce that clings to the noodles.

Stir in 3 tbsp basil pesto, mixing until evenly distributed. Taste and adjust seasoning with additional salt and pepper if needed.

Remove from heat and stir in 1/4 cup extra grated Parmigiano-Reggiano for extra creaminess. Let rest 1 minute so sauce thickens slightly.

Plate the fettuccine Alfredo, garnish with torn fresh basil leaves and a grind of freshly ground black pepper. Serve immediately with extra Parmigiano-Reggiano at the table.