Chicken Alfredo Recipe

Cook fettuccine

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

Start sauce

In a large skillet or sauté pan over medium heat, melt 4 tbs unsalted butter. Add the minced garlic and cook 30–45 seconds until fragrant but not browned.

Make roux and cream base

Stir in 1 tbs all-purpose flour and cook for 1 minute, stirring constantly to eliminate raw flour taste. Gradually whisk in 1 cup whole milk and 1 cup heavy cream until smooth. Bring to a gentle simmer and cook 3–4 minutes until the mixture thickens slightly.

Finish sauce

Lower heat to medium-low. Whisk in 1 cup grated Parmesan cheese a little at a time until melted and the sauce is silky. Season with 1 tsp salt, 1 tsp freshly ground black pepper, and a pinch of grated nutmeg if using. If sauce becomes too thick, add reserved pasta water 1–2 tbs at a time to reach desired consistency.

Combine pasta and sauce

Add the drained fettuccine to the skillet and toss gently to coat, adding up to 1/2 cup reserved pasta water to help the sauce cling to the noodles. Keep warm on low while finishing chicken.

Prepare chicken

Pat 1 lb boneless skinless chicken breasts dry with paper towels. If breasts are thick, butterfly or pound to an even thickness (about 1/2 inch) for even cooking. Season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp Italian seasoning.

Sear chicken

Heat 2 tbs olive oil in a large skillet over medium-high heat. When oil is shimmering, add the chicken and cook undisturbed 4–5 minutes until a golden crust forms. Flip and cook another 4–5 minutes until internal temperature reaches 165°F (74°C). Total time may vary depending on thickness.

Rest and slice

Transfer chicken to a cutting board and let rest 5 minutes to retain juices. Slice into 1/4-inch thick strips or bite-sized pieces.

Add to pasta

Nestle the sliced chicken into the skillet with the sauced fettuccine or plate pasta and top with chicken slices so everything is coated and warmed for 1–2 minutes.

Taste and adjust seasoning: add more salt or pepper if needed. Sprinkle 2 tbs chopped fresh parsley and 2 tbs extra grated Parmesan over the top. If using, squeeze the juice of 1/2 lemon over the finished dish for brightness.

Serve immediately while hot. Leftovers can be stored in an airtight container in the refrigerator up to 2 days; reheat gently over low heat with a splash of milk or cream to loosen the sauce.