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Chicken Alfredo pasta is the answer to cozy comfort food after a long day. It delivers creamy rich sauce clinging to tender noodles and golden seared chicken. Whether you want to impress or just dig into a satisfyingly creamy meal this classic never disappoints.
I first made this for my partner on a chilly evening with only a few ingredients and now we reach for it whenever we crave something homey and special.
Ingredients
- Fettuccine pasta: for the classic base of Alfredo choose quality dried pasta that holds up well to sauce
- Boneless skinless chicken breasts: brings hearty protein pick pieces that are even in thickness
- Kosher salt: to season every layer
- Freshly ground black pepper: that adds subtle heat
- Canola oil: sears chicken without overpowering flavor use fresh oil for best results
- European-style unsalted butter: makes the sauce creamy and luscious select high-butterfat European-style if possible
- Garlic: gives the sauce unmistakable aroma and flavor pick firm dry cloves
- Heavy cream: delivers body and richness
- Finely grated Parmesan cheese: brings nutty salty tang use freshly grated if you can
- Freshly grated nutmeg: for unique warm undertones
- Fresh parsley: for garnish and color
- Parmesan and black pepper: for serving to taste
Step-by-Step Instructions
- Cook the Pasta
- Bring a large pot of salted water to a boil and add your fettuccine. Stir so noodles do not stick then cook for eight to ten minutes until al dente with a little bite left. Scoop out about half a cup of pasta water before draining.
- Season and Dry Chicken
- While pasta cooks lay chicken on paper towels and pat dry. Sprinkle both sides evenly with salt and pepper so the chicken browns faster and seasons through.
- Sear the Chicken
- Heat canola oil in a large frying pan over medium-high until shimmering. Swirl the pan to coat and lay in the chicken without crowding. Leave it undisturbed for five to seven minutes to get a deeply golden crust.
- Flip and Butter-Baste
- Carefully turn chicken using tongs. Drop a tablespoon of butter between the breasts. Pick up the pan and gently tilt so the melted butter washes over the chicken. Continue cooking five to seven more minutes until the thickest part reaches one hundred sixty five degrees Fahrenheit.
- Rest and Slice
- Set the chicken aside on a clean plate or board to rest for three minutes. This helps keep it juicy. Slice into half-inch pieces and loosely cover to stay warm.
- Make the Alfredo Sauce
- In the same pan melt the rest of your butter over medium heat. Add minced garlic and gently stir for thirty seconds to one minute until fragrant but not browned.
- Simmer the Sauce
- Whisk in heavy cream Parmesan nutmeg salt and pepper. Let it gently bubble for three to four minutes. If too thick add reserved pasta water bit by bit until you reach that perfect silky consistency.
- Toss Pasta and Serve
- Add the drained fettuccine right into the sauce. Use tongs to toss so every strand is coated. Spoon into bowls add sliced chicken and garnish with parsley extra Parmesan and black pepper.
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The nutmeg is my secret love here with Alfredo. It gives this rich creamy sauce an old-world Italian warmth I remember from my grandmother’s stories. Every time the first whiff of garlic hits the butter I am right there in her tiny kitchen.
Storage Tips
Leftover Alfredo pasta keeps best in an airtight container in the fridge for up to three days. Cool completely before sealing. To reheat add a splash of milk or cream so the sauce loosens and gently warm on the stove or microwave in intervals stirring often. Do not freeze as the sauce may separate.
Ingredient Substitutions
You can use chicken thighs instead of breasts for extra juiciness just adjust cook time as they are often thicker. Substitute Pecorino Romano for Parmesan if you like a bolder flavor. Feel free to swap parsley with fresh basil for a slightly different herbal garnish. Gluten-free pasta works just as well if you cook it al dente and handle gently during tossing.
Serving Suggestions
This dish loves a generous sprinkle of extra Parmesan and plenty of cracked black pepper. Serve with garlic bread to soak up the sauce or a crisp mixed green salad for brightness. Roasted broccoli or asparagus on the side brings satisfying crunch and balances richness. I sometimes top with a squeeze of lemon for a fresh twist.
Recipe FAQs
- → How do I prevent the chicken from drying out?
Let the chicken rest after cooking and cover it with foil. This preserves juiciness for tender results in every bite.
- → Can I use a different pasta shape?
Yes, while fettuccine is traditional, penne or linguine also work well with this creamy sauce.
- → What is the best way to reheat leftovers?
Reheat gently on the stove with a splash of cream or reserved pasta water to restore the sauce’s creamy texture.
- → Can I substitute half-and-half for heavy cream?
You may use half-and-half for a lighter sauce, but the result will be less rich and slightly thinner in consistency.
- → How do I achieve a silky Alfredo sauce?
Whisk the butter, cream, and cheese together over gentle heat and thin as needed with reserved pasta water for a silky finish.