Go Back
Sliced chicken alfredo with creamy parmesan sauce on a white plate

Chicken Alfredo

Seared chicken over creamy parmesan fettuccine, finished with an off heat cheese method that keeps the sauce silky instead of grainy.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Cuisine: Italian American
Calories: 640
Ingredients Method Notes

Ingredients
  

Chicken
  • 2 boneless skinless chicken breasts (1.5 lb / 680 g), sliced into cutlets
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 2 tbsp olive oil 30 ml
Sauce
  • 4 tbsp unsalted butter 56 g
  • 4 cloves garlic minced
  • 1.5 cups heavy cream 360 ml
  • 1.5 cups finely grated parmesan 120 g
  • 1/4 tsp ground nutmeg optional
  • salt and pepper to taste
  • 1/2 cup reserved pasta water 120 ml
Pasta
  • 12 oz fettuccine 340 g
  • salt for the water
  • fresh parsley chopped, for serving

Method
 

  1. Season and slice the chicken into even cutlets.
  2. Sear the cutlets 4 minutes per side in olive oil until 165°F (74°C).
  3. Cook fettuccine 1 minute under package time; reserve 1 cup pasta water.
  4. Melt butter in the same pan, add garlic, cook 30 seconds.
  5. Pour in cream, simmer 3 minutes until it coats a spoon.
  6. Off the heat, whisk in parmesan in two additions.
  7. Toss in the pasta over low heat, loosening with reserved water as needed.
  8. Rest the chicken 5 minutes, slice, and serve over the pasta.

Notes

Grate the parmesan off a block; pre-shredded cheese won't melt smoothly into the sauce.
Add the cheese only after the pan is off the heat, in two additions, not one.
Chicken thighs can replace the breast; add one to two minutes of cook time per side.
Storage Notes:
Refrigerate in an airtight container for 3 to 4 days.
Reheat gently on the stove over low heat with a splash of milk, never the microwave on high.
Freeze the sauce separately from the chicken and pasta for up to 2 months; expect to whisk in warm cream after thawing.