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Creamy Chicken Alfredo - A Cozy, Crowd-Pleasing Classic

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 12 ounces fettuccine (or your favorite long pasta)
  • 1.25 to 1.5 pounds boneless, skinless chicken breasts (or thighs), patted dry
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt, plus more for pasta water
  • 1/2 teaspoon black pepper
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese (plus extra for serving)
  • 1/8 teaspoon ground nutmeg (optional but recommended)
  • 1/2 cup reserved pasta cooking water (as needed)
  • Fresh parsley, chopped, for garnish
  • Lemon zest, optional, for a light finish

Method
 

  1. Season the chicken. Halve thick chicken breasts horizontally if needed. Pat dry. Season both sides with salt and pepper.
  2. Cook the pasta. Bring a large pot of salted water to a boil. Add fettuccine and cook until just shy of al dente. Reserve 1 cup of pasta water, then drain.
  3. Pan-sear the chicken. Heat olive oil in a large skillet over medium-high. Add chicken and cook 4–6 minutes per side until golden and cooked through (165°F/74°C). Transfer to a plate and rest for 5 minutes, then slice into strips.
  4. Start the sauce. In the same skillet, reduce heat to medium. Add butter. When melted, add garlic and cook 30 seconds until fragrant. Don’t brown it.
  5. Add cream. Pour in heavy cream. Bring to a gentle simmer and cook 3–4 minutes, stirring, until slightly thickened.
  6. Stir in Parmesan. Lower heat to medium-low. Whisk in Parmesan a handful at a time until smooth. Add nutmeg. If the sauce gets too thick, loosen with a splash of pasta water.
  7. Toss the pasta. Add cooked fettuccine to the skillet and toss until well coated. Add more pasta water a little at a time until the sauce is glossy and clings to the noodles.
  8. Add the chicken. Fold in sliced chicken and any juices from the plate. Warm through for 1–2 minutes. Taste and adjust seasoning with salt and pepper.
  9. Finish and serve. Garnish with parsley and a touch of lemon zest if you like. Serve immediately with extra Parmesan on the side.