Italian · Main · Easy
Chicken Alfredo
Silky parmesan cream sauce over fettuccine with juicy sliced chicken. The restaurant classic, better at home.
The whole recipe in 60 seconds
Chicken Alfredo, in 5 ideas
- Real parmesan melts smooth, the green can stuff clumps.
- Pasta water is liquid gold. It makes the sauce cling.
- Slice chicken thin so it cooks fast and stays juicy.
- Keep the cream at a bare simmer. Boiling splits it.
- Nutmeg is the secret. Just a whisper.
What you need
Ingredients
- 12 oz fettuccine
- 2 chicken breasts, sliced thin
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 1/2 cups heavy cream
- 1 cup grated parmesan
- 4 tbsp butter
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- Fresh parsley, chopped
How to make it
Directions
- Cook the fettuccine in well salted boiling water until just al dente. Save a cup of pasta water before draining.
- Season the chicken slices with salt and pepper. Sear in hot olive oil until golden and cooked through, about 6 minutes. Set aside.
- In the same pan, melt the butter and saute the garlic for 30 seconds until fragrant.
- Pour in the cream and bring to a gentle simmer. Whisk in the parmesan a handful at a time until smooth.
- Add the pepper and nutmeg. Toss in the pasta and chicken, loosening with pasta water as needed.
- Serve hot with extra parmesan and parsley.
Money saver. Buy a wedge of parmesan and grate it yourself. It melts better and costs less per ounce than the pre-grated tub.