Chicken Alfredo Recipe

Bring a large pot of water (about 4–5 liters) to a rolling boil. Add 1 tablespoon salt. Add 12 oz fettuccine and cook according to package instructions until al dente (usually 8–11 minutes). Before draining, reserve 1 cup of the pasta cooking water, then drain and set pasta aside.

Season chicken

Prep the chicken: pat 1 lb boneless skinless chicken breasts dry and season both sides with 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When shimmering, add the chicken and cook 5–7 minutes per side (depending on thickness) until an internal temperature of 165°F (74°C) is reached and the exterior is golden. Transfer to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips or bite-size pieces.

In the same large skillet (wipe out any overly browned bits but leave up to 1 teaspoon of fond for flavor), melt 6 tablespoons unsalted butter over medium heat.

Add 3 minced garlic cloves and sauté 30–45 seconds until fragrant but not browned.

Sprinkle in 1 tablespoon all-purpose flour and cook, stirring, 1 minute to form a light roux. This helps thicken the sauce and prevents it from being too runny.

Slowly whisk in 1 cup whole milk until smooth, then whisk in 1 cup heavy cream. Bring mixture to a gentle simmer (do not boil), stirring frequently, until it slightly thickens, about 3–5 minutes.

Reduce heat to low and stir in 1.5 cups freshly grated Parmesan cheese a handful at a time, stirring until melted and smooth. If the sauce is too thick, add up to 1/2 to 1 cup reserved pasta water, a little at a time, until desired consistency is reached.

Season the sauce with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/8 teaspoon nutmeg (optional). Taste and adjust seasoning as needed.

Combine pasta and sauce

Add the drained fettuccine to the skillet with the Alfredo sauce. Toss using tongs or a pasta fork to coat the pasta evenly, adding reserved pasta water a splash at a time if needed to loosen the sauce so it clings to the pasta (usually 2–4 tablespoons).

Add the sliced cooked chicken to the pasta and gently toss to combine and warm the chicken through (1–2 minutes).

Turn off heat and finish with 2 tablespoons chopped fresh parsley and 1/4 cup extra grated Parmesan; toss lightly.

Serve immediately with lemon half for optional squeezing at the table and additional Parmesan on the side.