Chicken alfredo combines a creamy pasta sauce with tender slices of lean protein. The white meat is butterflied for quick cooking and seasoned for maximum flavor. The heavy cream reduces until a smooth and velvety sauce is able to cling to the fettuccine noodles.
Author: Jessicagavin/Photo credit to jessicagavin.com
- 1 pound boneless skinless chicken breast
- 2 teaspoons kosher salt, divided, and as needed for seasoning
- ½ teaspoon black pepper, as needed for seasoning
- paprika, as needed for seasoning
- 3 quarts water
- 8 ounces fettuccine
- 1 tablespoon olive oil
- 2 teaspoons minced garlic
- 2 tablespoons unsalted butter
- 1 ½ cup heavy cream
- 1 cup parmesan cheese, freshly grated, finely shredded
- ⅛ teaspoon nutmeg
- 1 tablespoon chopped parsley
- Cut each chicken breast in half through the center to create two cutlets, four total.
- Lightly season both sides with salt, pepper, and paprika.
- Heat a large skillet over medium heat, once the pan is hot add the olive oil.
- Add the chicken and cook for 6 minutes. Flip over and cook until the internal temperature reaches 160 to 165ºF (71 to 74ºC), about 5 to 7 minutes, turn off the heat.
- Rest the chicken for 5 minutes and then slice into ½-inch thick pieces.
- Wash and dry the pan to use for making the alfredo sauce.
- Bring 3 quarts of water and 1 ½ teaspoon salt to a boil in a large pot.
- Add the noodles and cook until al dente, about 10 to 12 minutes, or according to manufacturers directions.
- Place noodles in a colander and do not discard water.
- While the noodles are cooking, make the alfredo sauce.
- Heat a large skillet over medium-low heat.
- Add the butter, once melted add the garlic and saute until fragrant, 30 to 60 seconds. Do not brown the butter or garlic.
- Add the cream, ½ teaspoon salt, and pepper, stir to combine.
- Bring the cream to a simmer over medium heat. Cook, stirring frequently, scraping the sides and bottom of the pan to make sure the cream does not curdle.
- Reduce the sauce to about 1 cup, about 10 to 12 minutes. The sauce should be slightly thickened, coating the back of a spoon.
- Turn off the heat and stir in the parmesan cheese and nutmeg. If the sauce is too thick, add in some of the pasta water or more cream, a few tablespoons at a time until the desired consistency is reached.
- Add the pasta to the sauce, gently tossing to combine.
- Divide the pasta among bowls, top with sliced chicken and chopped parsley.
- Instant-Read Thermometer
- Cheese Grater