Chicken Fettuccine Alfredo Recipe

Bring 6 cups of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt to the boiling water.

Add 12 oz fettuccine and cook uncovered, stirring occasionally, until al dente according to package instructions (usually 8–11 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

While the pasta cooks, prepare the chicken: pat 1 lb chicken breasts dry and season both sides with 1 tsp garlic powder, 1 tsp smoked paprika, 3 tsp kosher salt, and 1 tsp freshly ground black pepper.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken and sear 5–6 minutes per side (depending on thickness) until the internal temperature reaches 165°F (74°C) and the exterior is golden-brown.

Transfer cooked chicken to a cutting board, let rest 5 minutes, then slice into 1/2-inch strips or bite-sized pieces. Wipe skillet clean if there are excess browned bits.

Start the base

In the same large skillet (medium heat), melt 4 tablespoons unsalted butter. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant but not browned.

Make a light roux

Sprinkle 2 teaspoons all-purpose flour over the butter and garlic and whisk constantly for 1 minute to cook the raw flour taste and thicken slightly.

Add milk and cream

Gradually whisk in 1 cup whole milk and 1 cup heavy cream, whisking to combine and smooth any lumps. Increase heat to medium-high and bring the mixture to a gentle simmer (do not boil), whisking frequently, for 2–3 minutes until it begins to thicken.

Finish the sauce

Reduce heat to low. Stir in 1 cup freshly grated Parmesan cheese a handful at a time, whisking until fully melted and smooth. Season with 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and a pinch of ground nutmeg. If the sauce is too thick, whisk in up to 1/2 cup reserved pasta water, a few tablespoons at a time, until desired consistency is reached.

Add the drained fettuccine to the skillet with the Alfredo sauce and toss gently to coat. If needed, add more reserved pasta water (up to remaining amount) to loosen the sauce so it clings to the pasta.

Add sliced chicken to the pasta and gently toss to combine and warm the chicken through for 1–2 minutes.

Taste and adjust seasoning with additional salt and pepper if necessary. Squeeze the optional half lemon over the pasta for brightness, if using.

Divide into 4 servings. Garnish each plate with chopped parsley and extra grated Parmesan. Serve immediately.