Chicken Alfredo Recipe

Name: Taste of Italy 23s Chicken Alfredo Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 oz fettuccine (dry); 1 tbs kosher salt (for pasta water); 1 cup reserved pasta cooking water; 1 lb boneless skinless chicken breasts; 1 tbs olive oil; 1 tsp salt; 1 tsp black pepper; 6 tbs unsalted butter; 3 each garlic cloves, minced; 1 tsp all-purpose flour; 1 cup whole milk; 1 cup heavy cream; 1.5 cups freshly grated Parmesan cheese; 0.5 tsp salt; 0.5 tsp black pepper; 1 tsp freshly grated nutmeg (optional); 2 tbs chopped fresh parsley; 0.25 cup extra grated Parmesan (for serving)

Inspired by Taste of Italy 23

Time35m

Serves4

Make Chicken Alfredo Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pasta & Pasta Water

12 oz fettuccine (dry)

1 tbs kosher salt (for pasta water)

1 cup reserved pasta cooking water

Chicken

1 lb boneless skinless chicken breasts

1 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Alfredo Sauce

6 tbs Unsalted butter

3 each Garlic cloves, minced

1 tsp 00 bread flour

1 cup whole milk

1 cup Heavy cream

1 1/2 cups Freshly grated Parmesan cheese

1/2 tsp Celtic sea salt

1/2 tsp black pepper

1 tsp freshly grated nutmeg (optional)

Finishing & Garnish

2 tbs chopped fresh parsley

1/4 cup extra grated Parmesan (for serving)

Method

Pasta & Pasta Water

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz fettuccine and cook according to package until al dente, usually 10–12 minutes. Before draining, reserve 1 cup of the starchy pasta cooking water, then drain the pasta and set aside.

Chicken

While the water heats, pat 1 lb chicken breasts dry and season both sides with 1 tsp salt and 1 tsp black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.

Add the chicken breasts and cook 5–7 minutes per side (depending on thickness) until golden brown and cooked through (internal temperature 165°F / 74°C). Transfer to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips or bite-size slices. Keep skillet for sauce use.

Alfredo Sauce

Make a base

Reduce heat to medium. In the same skillet used for the chicken, melt 6 tablespoons unsalted butter. Add 3 minced garlic cloves and sauté 30–45 seconds until fragrant but not browned.

Whisk in 1 teaspoon all-purpose flour and cook 30 seconds to eliminate raw flour taste.

Gradually whisk in 1 cup whole milk and 1 cup heavy cream, bringing mixture to a gentle simmer (do not boil). Simmer 3–4 minutes, stirring, until slightly thickened.

Lower heat to low. Stir in 1.5 cups freshly grated Parmesan cheese a handful at a time, stirring until smooth and melted. If sauce feels too thick, whisk in up to 1/2–1 cup reserved pasta water, a few tablespoons at a time, until sauce reaches desired coating consistency. Season with 1/2 tsp salt, 1/2 tsp black pepper, and 1 tsp freshly grated nutmeg (optional). Taste and adjust seasoning.

Finish & Serve

Add the drained fettuccine to the skillet with the Alfredo sauce. Toss gently to fully coat the pasta; add more reserved pasta water as needed to loosen the sauce and make it silky (use up to the reserved 1 cup).

Add the sliced chicken to the pasta and toss gently to combine and warm the chicken.

Turn off the heat and stir in 2 tablespoons chopped fresh parsley. Plate portions and sprinkle each with extra grated Parmesan (about 1/4 cup total) and a little black pepper to taste.