Chicken Alfredo Pasta Guide (Print-Friendly Version)
Creamy chicken Alfredo with fettuccine, Parmesan, and fresh herbs. Simple steps for delicious comfort food anytime.
# What You’ll Need to Make This:
→ Pasta
01 -
225 grams dried fettuccine pasta
→ Chicken
02 -
2 boneless, skinless chicken breasts (approximately 450 grams total)
03 -
3/4 teaspoon kosher salt
04 -
1/4 teaspoon freshly ground black pepper
05 -
2 tablespoons canola oil
→ Sauce
06 -
115 grams European-style unsalted butter, divided
07 -
2 cloves garlic, minced
08 -
240 milliliters heavy cream
09 -
70 grams finely grated Parmesan cheese, plus extra for serving
10 -
1/4 teaspoon freshly grated nutmeg
11 -
1/4 teaspoon kosher salt
12 -
1/4 teaspoon freshly ground black pepper
→ Garnish
13 -
Coarsely chopped fresh parsley leaves
14 -
Extra Parmesan cheese, for serving
# How to Prepare:
01 -
Bring a large pot of well-salted water to a boil. Add the fettuccine and cook until al dente, about 8 to 10 minutes. Reserve 120 milliliters of pasta cooking water, then drain the pasta.
02 -
Pat both sides of chicken breasts dry with paper towels. Season evenly with 3/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
03 -
Heat canola oil in a large frying pan over medium-high heat until shimmering, about 2 to 3 minutes. Add the chicken and sear undisturbed for 5 to 7 minutes until golden-brown on the underside.
04 -
Flip the chicken breasts and add 14 grams (1 tablespoon) butter to the pan. Swirl to distribute. Continue cooking another 5 to 7 minutes, or until the internal temperature reaches 74°C. Transfer chicken to a plate and rest for 3 minutes. Cut into 1.3 cm thick slices and cover with foil to keep warm.
05 -
In the same pan, melt the remaining 100 grams (7 tablespoons) butter over medium heat. Add the minced garlic and sauté until fragrant, 30 seconds to 1 minute.
06 -
Whisk in the heavy cream, 70 grams Parmesan cheese, nutmeg, 1/4 teaspoon kosher salt, and 1/4 teaspoon pepper. Bring to a gentle simmer and cook for 3 to 4 minutes. If sauce is too thick, add some reserved pasta water, a few tablespoons at a time, until desired consistency is achieved.
07 -
Add the drained fettuccine to the Alfredo sauce. Toss thoroughly to coat the pasta in sauce.
08 -
Divide pasta among serving bowls. Top each portion with sliced chicken breast. Garnish with chopped parsley, extra Parmesan cheese, and additional black pepper if desired.
# Extra Tips:
01 -
Resting the chicken before slicing preserves its juices and tenderness.
02 -
Adding reserved pasta water helps emulsify the sauce for a silky texture.