Chicken Alfredo Recipe
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
Chicken
Alfredo Sauce
Finish & Garnish
Method
Pasta
- 1
Boil pasta
Bring a large pot of water (about 4-5 liters) to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz fettuccine and cook according to package directions until al dente (usually 8-12 minutes for dried, 2-4 for fresh). Reserve 1 cup of the starchy pasta cooking water, then drain the pasta and set aside.
Chicken
- 2
Prepare chicken
Pat 1 lb chicken breasts dry and season both sides with 1 tsp garlic powder, 1 tsp onion powder, 3 tsp salt, and 1 tsp black pepper. If breasts are thick, butterfly or pound to even thickness (~1/2 inch).
- 3
Cook chicken
Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook 4-6 minutes per side (depending on thickness) until golden and internal temperature reaches 165°F (74°C). Transfer chicken to a cutting board and let rest 5 minutes, then slice into strips or bite-sized pieces. Wipe skillet clean and keep for sauce.
Alfredo Sauce
- 4
Make roux base
In the same skillet over medium heat melt 6 tablespoons unsalted butter. Add 3 minced garlic cloves and sauté 30-45 seconds until fragrant (do not brown). Sprinkle 1 tablespoon all-purpose flour over the butter and garlic and cook, stirring, 1 minute to remove raw flour taste.
- 5
Add liquids
Gradually whisk in 1 cup whole milk and 1 cup heavy cream until smooth. Bring to a gentle simmer, whisking frequently, and cook 3-5 minutes until the mixture slightly thickens.
- 6
Finish sauce
Reduce heat to low and stir in 1 cup freshly grated Parmesan cheese until melted and smooth. Season with 1 teaspoon salt, 1 teaspoon black pepper, and a pinch of freshly grated nutmeg if using. If sauce is too thick, add reserved pasta water a few tablespoons at a time until desired consistency is reached (you may not need the full cup). Taste and adjust seasoning.
Combine & Serve
- 7
Combine pasta and sauce
Add the drained fettuccine to the skillet with the Alfredo sauce (or return sauce to a large pot). Toss gently with tongs or two forks to evenly coat the pasta. If needed, loosen with additional reserved pasta water, 1-2 tablespoons at a time, until the sauce clings smoothly to the pasta.
- 8
Add chicken and finish
Fold the sliced cooked chicken into the coated pasta and heat through 1-2 minutes. Remove from heat and stir in 2 tablespoons chopped fresh parsley and sprinkle 2 tablespoons extra grated Parmesan over the top.
- 9
Serve
Divide into 4 servings and serve immediately. Offer extra grated Parmesan and cracked black pepper at the table.