Free recipe
Chicken Alfredo
Built around fettuccine and chicken breasts -- the method starts by seasoning the chicken breasts all over with salt.
Anchored by fettuccine, chicken breasts and heavy cream, this Italian dish starts by seasoning the chicken breasts all over with salt and comes together in about 50 minutes -- the kind of medium recipe that earns a permanent spot in the rotation.
Worth the 50 minutes -- this is a weekend project that pays off.
A few technique steps to focus on, but nothing that needs special equipment.
Built around fettuccine, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 12 oz (340 g) fettuccine
- 2 boneless skinless chicken breasts
- 1 cup heavy cream
- 4 tbsp butter
- 3 cloves garlic, minced
- 1 cup grated Parmesan
- 1 tbsp olive oil
- Salt, black pepper, and parsley to serve
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Season the chicken breasts all over with salt and pepper.
Heat the olive oil in a large frying pan over medium-high heat. Cook the chicken 5-6 minutes per side until golden and cooked through (juices run clear, or 165F/74C inside). Move to a board, rest 5 minutes, then slice.
Cook the fettuccine in salted boiling water until al dente; reserve 1 cup pasta water and drain.
In the same pan over medium-low heat, melt the butter and cook the garlic 1 minute until fragrant.
Pour in the cream and warm until just simmering, about 3 minutes, then take off the heat and stir in the Parmesan until smooth.
Add the drained pasta and toss with a splash of pasta water until silky. Season to taste.
Fold in the sliced chicken to warm through, then serve with parsley and extra Parmesan.
Cook the fettuccine in salted boiling water until al dente; reserve 1 cup pasta water and drain.
Doneness check, from the method above: Cook the chicken 5-6 minutes per side until golden and cooked through (juices run clear, or 165F/74C inside).
