Alfredo Pasta Recipe

Prep and Season

Pat the chicken breasts dry with paper towels. Rub both sides with olive oil, then season evenly with garlic powder, 3/4 tsp salt, and 1/2 tsp black pepper. Let sit at room temperature for 10 minutes while you begin other preparations.

Cook Chicken

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil if pan is dry. When hot, add the chicken breasts and cook 5–6 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest 5 minutes, then slice thinly or cube for service.

Bring about 3 liters of water to a rolling boil in a large pot. Add 1 tablespoon salt. Add 12 oz dried fettuccine and cook according to package directions until al dente (typically 9–11 minutes). Reserve 1 cup of the starchy pasta cooking water, then drain the pasta and set aside.

Melt Butter & Sauté Garlic

In the same large skillet used for the chicken (wipe out any large browned bits but keep fond), reduce heat to medium and add 4 tablespoons unsalted butter. When melted, add the 3 minced garlic cloves and cook 30–45 seconds until fragrant but not browned.

Add Cream & Simmer

Pour in 1.5 cups heavy cream and bring to a gentle simmer (do not boil). Reduce heat to low and simmer 2–3 minutes to slightly thicken while stirring occasionally.

Incorporate Cheese & Optional Cream Cheese

Lower heat to very low. Whisk in 1 cup freshly grated Parmesan gradually so it melts smoothly. If using, stir in 2 tablespoons cream cheese to improve silkiness. If sauce is too thick, whisk in reserved pasta water, 1–2 tablespoons at a time, until you reach a glossy, clingy consistency that will coat the pasta (you will likely use 2–4 tablespoons).

Season Sauce

Season the sauce with 1/2 teaspoon salt, 1/4 tsp freshly ground black pepper, and a small pinch (1/8 tsp) of freshly grated nutmeg if using. Taste and adjust seasoning; remember the cheese is salty, so add more salt sparingly.

Add the drained pasta directly to the skillet with the Alfredo sauce and toss gently over low heat to coat evenly, about 1 minute. If necessary, add additional reserved pasta water, 1 tablespoon at a time, to loosen the sauce so it evenly clings to the noodles.

Fold in the sliced or cubed cooked chicken and heat through 1–2 minutes. Remove from heat.

Taste and adjust salt and pepper. Stir in half of the chopped parsley (about 1 tablespoon) to incorporate freshness.

Serve pasta immediately in warmed bowls, sprinkle with the remaining parsley and 1/4 cup extra grated Parmesan. Offer lemon wedges at the table to brighten the dish if desired.