Chicken Alfredo
Chicken Alfredo is an indulgent pasta dinner that tosses fettuccine in a luxurious homemade sauce and finished with pan-seared chicken on top.
Ingredients
- 2 10-12 ounce each boneless skinless chicken breasts
- 3 tablespoons olive oil
- 2 finely minced garlic cloves
- 1 peeled small diced shallot
- 1 ½ cups heavy whipping cream
- 1 cup grated parmigiano Reggiano
- 1 pound Fettuccine pasta
- coarse salt and freshly cracked pepper to taste
- pasta water
Instructions
- Carefully thinly slice the chicken breasts in half widthwise.
- Season the breasts on both sides with salt and pepper.
- Add 2 tablespoons of oil to a rondeau or large pot and heat over high heat until it lightly smokes.
- Place the chicken breast and cook for 4 to 5 minutes. Flip it over and cook over medium heat for 4 to 5 minutes or until well browned on both sides and cooked throughout. Set the chicken to the side.
- Add the garlic and shallot to the pan and the remaining 1 tablespoon of olive oil, and cook for 30 to 45 seconds.
- Pour in the whipped cream and cook over medium heat for just 2 to 3 minutes to heat it up. Next, stir in the cheese until thoroughly combined and thick over low to medium heat, which takes about 3 to 4 minutes. Season with salt and pepper and set it to the side.
- Add the pasta to a large pot of boiling salted water and cook the pasta according to the package. Be sure to stir occasionally.
- Drain the pasta and add it to the pan with the sauce, tossing until coated. You may need to add a ladle or two of pasta water to thin out the pasta sauce so that it coats the pasta evenly.
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.
Nutrition
Calories: 1033kcalCarbohydrates: 86gProtein: 46gFat: 56gSaturated Fat: 28gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gTrans Fat: 0.1gCholesterol: 268mgSodium: 548mgPotassium: 726mgFiber: 4gSugar: 5gVitamin A: 1603IUVitamin C: 3mgCalcium: 404mgIron: 3mg