Ultimate Creamy Chicken Alfredo
This recipe creates a luxurious, restaurant-quality Chicken Alfredo from scratch. Perfectly seared, juicy chicken breast is served over fettuccine noodles, all enrobed in a rich, velvety, and garlic-infused Parmesan cream sauce that clings to every bite.
Equipment
- Large, heavy-bottomed skillet or Dutch oven
- Large pot for cooking pasta
- Colander
- Whisk
- Tongs
- Cutting board
- Chef's knife
- Cheese grater
- Measuring cups and spoons
- Wooden spoon or spatula
- instant-read thermometer
Ingredients
- 1 pound dried fettuccine
- 2 medium boneless, skinless chicken breasts about 1.5 lbs total
- 1 tablespoon olive oil
- ½ cup unsalted butter
- 4-5 cloves garlic, minced
- 2 cups heavy whipping cream
- 1.5 cups freshly grated Parmigiano-Reggiano cheese, plus more for serving
- ¼ teaspoon ground nutmeg
- Salt, for pasta water and to taste
- Freshly ground black pepper, to taste
- 2 tablespoons fresh Italian parsley, chopped, for garnish
Instructions
- Pat chicken breasts dry with paper towels and season generously on both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken and cook for 5-7 minutes per side, until golden brown and cooked through (internal temperature of 165°F / 74°C). Remove chicken to a cutting board to rest.
- While the chicken cooks, bring a large pot of heavily salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta.
- Return the skillet used for the chicken to medium heat. Add the butter and melt it, scraping up any browned bits from the bottom of the pan. Add the minced garlic and sauté for 30-60 seconds until fragrant, being careful not to burn it.
- Reduce heat to low and slowly pour in the heavy cream, whisking constantly. Allow the cream to warm gently for 2-3 minutes, but do not let it boil. Add the grated Parmigiano-Reggiano cheese in small handfuls, whisking continuously until each addition is fully melted before adding the next. Stir in the nutmeg, and season with salt and pepper to taste.
- Slice the rested chicken against the grain. Add the drained fettuccine to the skillet with the sauce, using tongs to toss until every noodle is coated. If the sauce is too thick, add a splash of the reserved pasta water. Add the sliced chicken to the pan and toss to combine. Serve immediately, garnished with fresh parsley and extra Parmesan cheese.
Notes
For the best results, always use a block of Parmigiano-Reggiano and grate it yourself; pre-shredded cheese contains anti-caking agents that will make the sauce grainy. Keep the sauce on low heat and never let it boil, as this can cause it to separate. For variations, add a pinch of red pepper flakes with the garlic for heat, a squeeze of fresh lemon juice at the end for brightness, or stir in steamed broccoli or sautéed mushrooms for added vegetables.