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
Cook pasta
Bring 4 cups of water to a rolling boil in a large pot. Add 1 tsp salt and the 8 oz fettuccine. Cook according to package instructions (typically 8–10 minutes) until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
Chicken
- 2
Prepare and cook chicken
Pat the chicken breast dry and season both sides with 1 tsp salt and 1 tsp black pepper. In a medium skillet over medium heat, heat 1 tablespoon olive oil until shimmering. Add the chicken and cook 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Remove from skillet, let rest 5 minutes, then slice into bite-sized strips appropriate for kids.
Alfredo Sauce
- 3
Make a roux
In the same skillet (wipe out excess oil if needed) melt 3 tbs unsalted butter over medium-low heat. Add 1 tsp minced garlic and cook 20–30 seconds until fragrant but not browned. Sprinkle in 1 tbs all-purpose flour and whisk continuously for 1 minute to form a light roux.
- 4
Add milk and cream
Slowly whisk in 1 cup whole milk and 1 cup heavy cream, bringing the mixture to a gentle simmer. Continue to whisk until the sauce thickens slightly, about 3–5 minutes.
- 5
Finish sauce
Reduce heat to low and stir in 1 cup grated Parmesan until melted and smooth. Season with 1/2 tsp salt, 1/4 tsp black pepper and 1/8 tsp nutmeg (optional). If the sauce is too thick for kids, add up to 1/4 cup of the reserved pasta water to reach desired silky consistency.
Combine & Serve
- 6
Toss pasta and chicken with sauce
Add the drained fettuccine and sliced chicken to the skillet with the Alfredo sauce. Toss gently to coat evenly, warming everything together for 1–2 minutes. If necessary, add a splash of reserved pasta water to loosen the sauce.
- 7
Plate
Divide the pasta among 4 kid-sized portions (serves 4). Sprinkle each serving with extra grated Parmesan (about 2 tbs total across portions) and a light pinch of chopped parsley for color. Serve warm.