Chicken Alfredo Recipe

Cook pasta

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

Prepare garlic

Mince 3 cloves of garlic finely. This will be used in the sauce.

Make roux

In a large skillet or wide saucepan over medium heat, melt 4 tbsp butter. Add the minced garlic and sauté for 30–45 seconds until fragrant but not browned. Sprinkle 1 tbsp flour over the butter-garlic mixture and whisk continuously for 1 minute to cook the raw flour flavor.

Add dairy

Gradually whisk in 1 cup whole milk and 1 cup heavy cream, bringing the mixture to a gentle simmer. Cook, stirring occasionally, until the sauce thickens slightly, about 4–6 minutes.

Finish sauce

Lower heat to medium-low. Stir in 1 1/2 cups grated Parmesan cheese until melted and smooth. Season with 1 tsp salt, 3/4 tsp black pepper, and 1/8 tsp freshly grated nutmeg if using. If the sauce is too thick, thin with reserved pasta water, 2–3 tablespoons at a time, until you reach a glossy, coat-the-pasta consistency.

Combine pasta and sauce

Add the drained fettuccine to the sauce and toss gently to coat. Cook together for 1–2 minutes so the pasta absorbs some sauce. Adjust seasoning to taste.

Prepare chicken

Pat 1 lb chicken breasts dry. Slice each breast horizontally to make thinner cutlets (about 1/2-inch thick) or pound between plastic wrap to an even thickness. Season both sides with 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp Italian seasoning.

Cook chicken

Heat 1 tbsp olive oil in a large skillet over medium-high heat. When oil is shimmering, add the chicken cutlets in a single layer. Cook 3–4 minutes per side (depending on thickness) until golden brown and an internal temperature of 165°F (74°C). Transfer cooked chicken to a cutting board and let rest for 3 minutes, then slice on the bias into strips.

Add chicken to pasta

Arrange sliced chicken over the sauced fettuccine or gently toss the chicken with the pasta so every serving gets chicken and sauce.

Prepare garlic butter

Preheat oven to 400°F (200°C). Slice the loaf in half lengthwise or into 1-inch slices if preferred. In a small bowl, combine 4 tbsp softened butter, 2 minced garlic cloves, 1 tbsp chopped parsley, and 1/8 tsp salt until smooth.

Bake

Spread the garlic butter evenly over the cut sides of the bread. Place on a baking sheet and bake for 8–10 minutes until the edges are golden and butter has melted. For a crisp top, broil 1–2 minutes watching closely to avoid burning.

Serve

Slice into serving pieces and keep warm until plating alongside the Chicken Alfredo.

Divide the chicken Alfredo among 4 plates (or family-style). Sprinkle each portion with extra grated Parmesan (1/4 cup total divided) and chopped fresh parsley. Serve immediately with warm garlic toast on the side.