Roasted Chicken Alfredo Recipe

Preheat and season

Preheat the oven to 400°F (200°C). Pat the chicken breasts dry with paper towels. Rub them with olive oil, then season evenly with 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1/2 tsp onion powder.

Roast

Place the seasoned breasts in a small baking dish in a single layer. Pour 1/2 cup low-sodium chicken broth into the dish (this keeps the meat moist). Roast uncovered for 20–25 minutes, or until the internal temperature reaches 165°F (74°C). Cooking time varies with thickness; check with a meat thermometer.

Rest and pull

Remove the chicken to a cutting board and tent loosely with foil. Let rest 5–10 minutes. Use two forks to shred the breasts into bite-sized pulled pieces. Reserve any pan juices and set shredded chicken aside, keeping warm.

Sauté garlic and make roux

In a medium skillet or saucepan over medium heat, melt 3 tbsp unsalted butter. Add the minced garlic and cook 30–45 seconds until fragrant (do not brown). Sprinkle 1 tbsp flour over the butter and garlic and whisk continuously for 1 minute to form a light roux.

Add dairy

Gradually whisk in 1 cup whole milk and 1/2 cup heavy cream, starting slowly so the roux smooths without lumps. Increase heat to medium-low and simmer gently, whisking, until the mixture thickens slightly, about 3–5 minutes.

Incorporate cheeses

Lower the heat to low. Stir in 3/4 cup grated Parmesan and 1/4 cup romano until melted and smooth. Add 1/2 cup shredded mozzarella, 1/4 cup shredded provolone, and 1/4 cup shredded fontina (or white cheddar), stirring until fully incorporated and sauce is glossy. If the sauce becomes too thick, whisk in 1–2 tbsp reserved chicken pan juices or milk to reach desired consistency.

Season

Season the sauce with 1/2 tsp salt, 1/4 tsp freshly ground black pepper, and a pinch (1/8 tsp) of freshly grated nutmeg if using. Taste and adjust seasoning as needed. Keep sauce over very low heat, stirring occasionally so it doesn’t separate.

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tbsp salt for flavor. Add 8 oz dry fettuccine or linguine and cook according to package instructions until al dente (usually 8–11 minutes). Reserve 3/4 cup of the starchy pasta cooking water, then drain the pasta.

Combine pasta, sauce and chicken

Return the drained pasta to the pot or a large skillet over low heat. Pour the warm Alfredo sauce over the pasta and toss to coat. Add the shredded roasted chicken and gently fold to combine. If the sauce is too thick, add reserved pasta water, 1–2 tbsp at a time, until the sauce evenly coats the pasta and has a silky texture.

Plate and garnish

Divide the pasta among 3–4 plates (see servings). Garnish with 2 tbsp chopped fresh parsley and, if desired, 1/2 tsp lemon zest for brightness. Serve immediately.