Chicken Alfredo Recipe

Bring 4 liters (about 1 gallon) of water to a rolling boil in a large pot. Add 1 tablespoon salt. Add 12 oz dried fettuccine and cook according to package directions until al dente (usually 10–12 minutes). Reserve 1/2 cup pasta cooking water, then drain pasta and set aside. Do not rinse.

While the pasta cooks, pat 1 lb chicken breasts dry and season both sides with 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp garlic powder. If breasts are thick, butterfl y or pound to an even 1/2-inch thickness for even cooking.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook 4–6 minutes per side (depending on thickness) until a golden crust forms and internal temperature reaches 165°F (74°C). Transfer chicken to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips.

In the same skillet (wipe out any burnt bits but keep fond), reduce heat to medium and add 4 tablespoons unsalted butter. When butter melts, add 3 minced garlic cloves and cook 30–45 seconds until fragrant but not browned.

Sprinkle 1 tablespoon all-purpose flour over the butter and garlic and cook, stirring constantly, 1 minute to remove raw flour taste.

Gradually whisk in 1 cup whole milk and 1 cup heavy cream, scraping up any browned bits from the pan. Increase heat slightly and bring mixture to a gentle simmer (do not boil). Simmer 2–3 minutes until it begins to thicken.

Reduce heat to low and stir in 1 cup freshly grated Parmesan cheese until melted and smooth. If sauce is too thick, whisk in reserved pasta water a few tablespoons at a time until desired consistency is reached (use up to the reserved 1/2 cup).

Season sauce with 3/4 tsp salt, 1/4 tsp freshly ground black pepper and a pinch (1/8 tsp) of freshly grated nutmeg if using. Taste and adjust seasoning.

Add the drained fettuccine to the skillet with the sauce and toss gently over low heat to coat the pasta evenly, 1–2 minutes. If sauce seems heavy, add additional reserved pasta water as needed, 1–2 tbsp at a time, until sauce clings to pasta.

Add sliced chicken to the pasta and gently combine to warm through, 1 minute.

Divide among 4 plates (servings). Garnish each serving with 2 tablespoons chopped fresh parsley and 2 tablespoons extra grated Parmesan. Serve immediately.