Chicken Alfredo
Classic creamy chicken Alfredo with pan-seared boneless skinless chicken breasts, fettuccine, and a Parmigiano Reggiano cream sauce.
Servings: 4 servings
Ingredients
Ingredients
- 2 10-12 ounceeach boneless skinless chicken breasts
- 3 tablespoonsolive oil
- 2 finely minced garlic cloves
- 1 peeled small diced shallot
- 1 1/2 cupsheavy whipping cream
- 1 cupgrated parmigiano Reggiano
- 1 poundFettuccine pasta
- coarse salt and freshly cracked pepper to taste
- pasta water
Instructions
Instructions
- Slice each chicken breast in half widthwise to make thinner cutlets. Season both sides with coarse salt and freshly cracked pepper.
- Bring a large pot of salted water to a boil for the fettuccine.
- Heat 2 tablespoons olive oil in a large skillet or sauté pan over medium-high heat until shimmering. Add the chicken and cook 4–5 minutes without moving, then flip and cook another 4–5 minutes, or until browned and cooked through. Transfer the chicken to a plate and let rest.
- Add the remaining 1 tablespoon olive oil to the same pan. Add the diced shallot and cook 30–45 seconds, then add the minced garlic and cook about 30 seconds, until fragrant.
- Pour in the heavy whipping cream and reduce heat to medium. Heat 2–3 minutes to warm the cream, then stir in the grated Parmigiano Reggiano. Continue cooking over low–medium heat 3–4 minutes, stirring, until the cheese is melted and the sauce has thickened. Season the sauce with salt and pepper to taste and remove from the heat.
- Cook the fettuccine in the boiling water according to the package instructions, stirring occasionally. Before draining, reserve a ladle or two of pasta water. Drain the pasta.
- Add the drained pasta to the pan with the sauce and toss to coat. Slice the rested chicken and add it to the pasta, tossing to combine. If the sauce is too thick, add a ladle of reserved pasta water at a time until the sauce evenly coats the pasta.
- Taste and adjust seasoning with salt and pepper as needed, then serve immediately.
Equipment
- Large Pot
- Large skillet or sauté pan
- Plate
- Ladle
- Colander
Notes
Notes
Nothing can ruin pasta with chicken and alfredo sauce quite like dry, rubbery chicken, so do your best not to overcook the chicken. The key is to slice the breasts into thin cutlets to help them cook and crisp up quickly in the hot pan. Once they’re no longer pink on the inside, transfer the chicken breasts to a cutting board for 5 minutes to lock in their delicious juices and flavor.
Prevent the cheese from clumping in the sauce:
The best way to avoid a clumpy alfredo sauce is to lower the heat and gradually stir in the freshly grated parmesan rather than all at once. I don’t recommend using pre-grated parmesan as it contains anti-caking agents that prevent it from melting as nicely.
Don’t overcook the pasta
: Follow the package instructions to cook the pasta only to al dente (tender with a slight bite). The noodles will continue to cook and soften in the sauce.
Always save some of the pasta cooking water
: This starchy liquid gold is the secret to a silky smooth sauce that clings to every strand of pasta. I always save 1 to 1 ½ cups before draining the rest.
If your alfredo sauce is too thin,
let it simmer for a few extra minutes or add more parmesan to thicken it.
Make-Ahead:
The pasta is best enjoyed when tossed in the alfredo sauce and topped with chicken.
How to Store:
Cover and refrigerate the leftover pasta and chicken in an airtight container for up to 3 days. Alfredo sauce doesn’t freeze well, as it can separate and become grainy.
How to Reheat:
Reheat the pasta in a pan over low heat. Add a splash of water and stir continuously until it’s creamy and heated.
Nothing can ruin pasta with chicken and alfredo sauce quite like dry, rubbery chicken, so do your best not to overcook the chicken. The key is to slice the breasts into thin cutlets to help them cook and crisp up quickly in the hot pan. Once they’re no longer pink on the inside, transfer the chicken breasts to a cutting board for 5 minutes to lock in their delicious juices and flavor.
Prevent the cheese from clumping in the sauce:
The best way to avoid a clumpy alfredo sauce is to lower the heat and gradually stir in the freshly grated parmesan rather than all at once. I don’t recommend using pre-grated parmesan as it contains anti-caking agents that prevent it from melting as nicely.
Don’t overcook the pasta
: Follow the package instructions to cook the pasta only to al dente (tender with a slight bite). The noodles will continue to cook and soften in the sauce.
Always save some of the pasta cooking water
: This starchy liquid gold is the secret to a silky smooth sauce that clings to every strand of pasta. I always save 1 to 1 ½ cups before draining the rest.
If your alfredo sauce is too thin,
let it simmer for a few extra minutes or add more parmesan to thicken it.
Make-Ahead:
The pasta is best enjoyed when tossed in the alfredo sauce and topped with chicken.
How to Store:
Cover and refrigerate the leftover pasta and chicken in an airtight container for up to 3 days. Alfredo sauce doesn’t freeze well, as it can separate and become grainy.
How to Reheat:
Reheat the pasta in a pan over low heat. Add a splash of water and stir continuously until it’s creamy and heated.