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Chicken Alfredo

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Creamy, cozy, and easy Chicken Alfredo with tender chicken and a smooth Parmesan sauce over pasta.

Ingredients

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  • 12 oz fettuccine (or linguine)
  • 1 lb boneless, skinless chicken breasts, thinly sliced
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 3 garlic cloves, minced
  • 1 1/2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese (plus extra for serving)
  • 1/2 cup reserved pasta water (as needed)
  • 1/2 to 3/4 tsp kosher salt, to taste
  • 1/2 tsp freshly ground black pepper
  • Pinch of nutmeg (optional)
  • 1–2 tbsp fresh parsley, chopped (for garnish)
  • Optional brightness: 1 tsp lemon zest or 1–2 tsp lemon juice

Instructions

  1. Bring a large pot of well-salted water to a boil. Cook fettuccine until just al dente. Reserve 1/2 cup pasta water, then drain.
  2. While pasta cooks, pat chicken dry. Season with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high. Sear half the chicken 3–4 minutes per side until cooked through. Repeat with remaining oil and chicken. Set aside.
  3. Reduce heat to medium. Add butter to the same skillet. When melted, add garlic and cook 30–45 seconds until fragrant, not browned.
  4. Pour in heavy cream. Stir and bring to a gentle simmer. Scrape up any browned bits from the pan for extra flavor.
  5. Lower heat to medium-low. Whisk in Parmesan a handful at a time until smooth. If the sauce is very thick, add a splash of reserved pasta water to loosen.
  6. Simmer the sauce gently for 3–4 minutes on medium-low heat (do not boil). Chicken should be 165°F internal. Sauce should be silky and coat the back of a spoon.
  7. Add drained pasta and sliced chicken to the sauce. Toss to coat, adding more pasta water if needed. Adjust salt and pepper, add nutmeg and lemon if using, garnish with parsley, and serve hot.

Notes

Grate Parmesan fresh for the best texture. Do not boil the sauce and use reserved pasta water to adjust thickness.

Nutrition

Find it online: https://recipesunfolded.com/chicken-alfredo/

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