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Ingredients
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Pasta & Protein
Alfredo Sauce
Finish & Garnish
Method
Pasta & Protein
- 1
Bring water and cook pasta
Bring a large pot of salted water (about 4-5 quarts) to a rolling boil. Add the fettuccine and cook according to package instructions until al dente (usually 9–11 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
- 2
Prepare and cook chicken
While the pasta cooks, pat the chicken breasts dry and season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken breasts and cook 5–7 minutes per side (depending on thickness) until golden-brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Transfer chicken to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips or bite-sized pieces.
Alfredo Sauce
- 3
Make the roux and garlic base
In a large skillet or saucepan over medium heat, melt 6 tablespoons unsalted butter. Add the minced garlic and cook 30–45 seconds, stirring, until fragrant but not browned. Sprinkle in 1 tablespoon flour and stir continuously for 1 minute to cook the flour and form a light roux.
- 4
Add liquids and thicken
Gradually whisk in 1 cup whole milk until smooth, then whisk in 1 cup heavy cream. Increase heat to medium-high and bring the mixture to a gentle simmer, whisking frequently, until it begins to thicken slightly (about 3–5 minutes). Reduce heat to low to prevent boiling.
- 5
Finish sauce with cheese and seasoning
Remove the pan from heat and stir in 1 1/2 cups grated Parmesan cheese a handful at a time until fully incorporated and the sauce is smooth. Season with 1/2 teaspoon salt, 1/2 teaspoon freshly ground black pepper and 1/8 teaspoon freshly grated nutmeg (optional). If the sauce seems too thick, whisk in small amounts of the reserved pasta cooking water (up to 1/2 cup) until you reach a silky, coat-the-pasta consistency.
Finish & Serve
- 6
Combine pasta, chicken and sauce
Add the drained fettuccine to the skillet with the Alfredo sauce (or return sauce to a large mixing bowl if your pan is too small). Toss gently to coat the pasta evenly, adding reserved pasta water a tablespoon at a time if needed to loosen the sauce. Add the sliced chicken and toss again until heated through and well distributed.
- 7
Garnish and serve
Divide the Alfredo pasta with chicken among 4 plates. Sprinkle with 2 tablespoons chopped fresh parsley and an extra 1/4 cup grated Parmesan. Serve immediately.