Chicken Fettucini Alfredo Recipe

Prepare chicken

Pat the chicken breasts dry with paper towels. Season both sides evenly with 1 tsp salt, 1 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp dried Italian seasoning.

Cook chicken

Heat 1 tbsp olive oil in a large skillet over medium-high heat. When oil shimmers, add the chicken breasts. Cook 5-6 minutes per side, until golden and internal temperature reaches 165°F (74°C). If breasts are thick, reduce heat to medium and cover for the final few minutes. Remove chicken to a cutting board and let rest 5 minutes before slicing thinly against the grain.

Bring 4 L of water to a rolling boil in a large pot. Add 1 tbsp salt. Add 12 oz fettuccine and cook according to package directions until al dente (usually 8–12 minutes). Reserve 1 cup pasta cooking water, then drain pasta and set aside.

Start the roux

In the same (or a clean) large skillet over medium heat, melt 4 tbsp unsalted butter. Add the 3 minced garlic cloves and sauté 30–60 seconds until fragrant but not browned. Sprinkle in 1 tbsp flour and whisk continuously for 1 minute to cook the flour.

Add dairy

Gradually whisk in 1 cup whole milk and 1/2 cup heavy cream, smoothing any lumps. Bring the mixture to a gentle simmer, whisking frequently, and cook 2–3 minutes until slightly thickened.

Finish sauce

Lower heat to low. Stir in 1 1/2 cups grated Parmesan cheese a handful at a time until melted and smooth. Season with 1/2 tsp salt, 1/4 tsp black pepper and 1/8 tsp nutmeg (optional). If the sauce is too thick, add reserved pasta water 1–2 tbsp at a time until desired consistency is reached (you may need up to 1/2 cup). Keep sauce warm on the lowest heat setting; do not boil.

Return drained fettuccine to the large pot or a warm skillet. Pour the Alfredo sauce over the pasta and toss gently to coat, adding 1–4 tbsp reserved pasta water as needed to loosen the sauce so it evenly coats the noodles.

Slice the rested chicken thinly and arrange over or toss with the coated fettuccine.

Divide pasta among 4 warmed plates or bowls. Sprinkle with 2 tbsp extra grated Parmesan and 2 tbsp chopped fresh parsley. Serve with a lemon wedge if desired for a bright squeeze.