Pasta Chicken Alfredo Recipe

Prepare and season

Pat the chicken breasts dry with paper towels. Pound gently to even thickness (about 1/2 inch) if very thick. Rub both sides with 1 tbs olive oil, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp dried Italian seasoning.

Cook chicken (grill option)

Preheat grill or grill pan to medium-high (about 400°F/200°C). Grill chicken 4–6 minutes per side until internal temperature reaches 165°F (74°C) and juices run clear. Remove to a cutting board and rest 5 minutes, then slice thinly against the grain.

Cook chicken (pan-fry option)

Heat 1 tbs olive oil and 1 tbs butter in a large skillet over medium-high heat. Add chicken and cook 5–7 minutes per side until golden and internal temperature is 165°F (74°C). Transfer to a cutting board, rest 5 minutes, then slice thinly.

Bring a large pot of water to a rolling boil. Add 1 tbs kosher salt. Add 12 oz fettuccine and cook according to package for al dente (usually 8–10 minutes). Before draining, reserve 1/2 cup pasta cooking water. Drain pasta and set aside.

Start the roux

In a large sauté pan or deep skillet over medium heat, melt 4 tbs unsalted butter. Add the minced garlic and cook 30–45 seconds until fragrant but not browned. Sprinkle in 1 tbs all-purpose flour and whisk continuously 1 minute to cook the raw flour taste.

Add liquids

Slowly whisk in 3/4 cup whole milk and 1 cup heavy cream until smooth. Bring to a gentle simmer, whisking frequently, and let thicken 2–3 minutes.

Finish sauce

Reduce heat to low. Whisk in 1 1/4 cups freshly grated Parmesan cheese a little at a time until fully melted and sauce is silky. If sauce is too thick, add up to 1/2 cup reserved pasta water, a few tablespoons at a time, until desired consistency is reached. Season with 1/2 tsp salt, 1/4 tsp freshly ground black pepper and a pinch (about 1/4 tsp) of grated nutmeg if using. Taste and adjust seasoning.

Combine pasta and sauce

Add the drained fettuccine directly to the pan with the sauce. Toss with tongs or two forks for 1–2 minutes to coat pasta evenly, adding more reserved pasta water as needed to loosen the sauce so it clings to the noodles.

Plate

Divide dressed fettuccine among plates or a serving platter. Top with sliced grilled or pan-fried chicken. Garnish with chopped fresh parsley and an extra sprinkle of grated Parmesan if desired.