Chicken Alfredo Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add bowtie pasta and cook according to package instructions until al dente (usually 9–11 minutes). Before draining, reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Pound the chicken breasts to an even thickness (about 1/2–3/4 inch) or slice them into 1/2-inch cutlets. Pat dry with paper towels.

Season both sides of the chicken with 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder.

Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat until the butter foams. Add the chicken and cook without moving for 4–5 minutes to develop a golden crust. Flip and cook 3–4 minutes more until internal temperature reaches 165°F (74°C). Transfer chicken to a plate, tent loosely with foil, and let rest 5 minutes. Slice into strips or bite-sized pieces before combining with pasta.

Clean mushrooms with a damp cloth and slice them about 1/4-inch thick.

In the same skillet used for the chicken (wipe out if there are burnt bits, but keep fond for flavor), heat 1 tbsp butter and 1 tsp olive oil over medium-high heat. Add the chopped shallot and sauté 1 minute until translucent.

Add sliced mushrooms in a single layer and let them brown undisturbed for 2–3 minutes. Stir and continue cooking until they release their liquid and it evaporates and mushrooms are golden, about 4–6 minutes total.

Add 2 minced garlic cloves and cook 30 seconds until fragrant. Season with 1 tsp salt and 1 tsp black pepper. Remove mushrooms to a bowl and set aside.

In the same skillet, reduce heat to medium and add 4 tbsp butter. When butter melts, add 2 minced garlic cloves and cook 30 seconds until fragrant but not browned.

Stir in 1 tbsp flour and cook 1 minute to form a roux, stirring constantly.

Slowly whisk in 1 cup whole milk and 1 cup heavy cream until smooth. Continue whisking and bring mixture to a gentle simmer (do not boil hard) for 3–5 minutes until it begins to thicken.

Lower heat to medium-low and gradually whisk in 1 cup freshly grated Parmesan until melted and the sauce is smooth. If sauce is too thick, whisk in reserved pasta water a few tablespoons at a time until desired consistency is reached (use up to 1/2 cup).

Season sauce with 1 tsp salt, 1/2 tsp black pepper, and 1/8 tsp grated nutmeg (optional). Taste and adjust seasoning. Keep sauce warm on very low heat; avoid boiling to prevent separation.

Return the cooked pasta to the skillet with the Alfredo sauce (or place sauce into the pot with pasta). Toss to coat thoroughly over low heat. If needed, add more reserved pasta water, 1–2 tablespoons at a time, to loosen the sauce so it clings to the pasta.

Add the sautéed mushrooms and sliced chicken to the pasta and gently toss to combine and warm through, about 1–2 minutes.

Stir in 1 teaspoon lemon juice if using to brighten flavors, then sprinkle with chopped parsley and extra Parmesan.

Serve immediately, divided among plates, with additional black pepper and Parmesan at the table.