Chicken Alfredo Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add the fettuccine and cook according to package instructions until just al dente (usually 10–12 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

While the pasta cooks, butterfly the chicken breasts if thick and pat dry. Season both sides with 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder.

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until hot but not smoking.

Add the chicken and cook 4–6 minutes per side (depending on thickness) until golden brown 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 used for the chicken, reduce heat to medium and add 1 tablespoon butter and 1 tablespoon olive oil. Add the sliced mushrooms and spread into a single layer. Cook without stirring for 2 minutes to get color, then stir and cook another 3–4 minutes until browned and any liquid has evaporated.

Add the chopped shallot and 2 cloves minced garlic. Cook 1–2 minutes until fragrant and softened, stirring frequently so the garlic doesn’t burn. Transfer mushrooms and aromatics to a bowl and set aside.

Wipe out the skillet if there are burned bits, then melt 4 tablespoons butter over medium heat. Add 2 cloves minced garlic and cook 30 seconds until fragrant.

Sprinkle in 1 teaspoon flour and whisk for 30 seconds to form a light roux (this helps thicken slightly). Slowly whisk in 1 cup whole milk and 1 cup heavy cream, bringing the mixture to a gentle simmer. Do not boil vigorously.

Simmer 3–4 minutes until the sauce slightly thickens. Gradually whisk in 1 cup freshly grated Parmesan cheese until smooth. If sauce becomes too thick, whisk in reserved pasta water, 1/4 cup at a time, until desired consistency is reached (you may not need the full cup).

Season the sauce with 1 tsp salt, 1 tsp black pepper, and a pinch of freshly grated nutmeg (optional). Taste and adjust seasoning.

Return the cooked mushrooms and aromatics to the skillet with the Alfredo sauce and stir to combine.

Add the drained fettuccine to the skillet. Toss gently to coat the pasta in the sauce, adding reserved pasta water as needed to loosen the sauce so it clings to the noodles (use 2–4 tablespoons for a glossy sauce).

Top the pasta with the sliced chicken, sprinkle 2 tablespoons chopped fresh parsley and 2 tablespoons extra Parmesan. Toss very gently or serve with chicken arranged on top.

Serve immediately while hot.