Creamy Chicken Alfredo
Golden seared chicken meets a silky homemade alfredo sauce, all on the table in 30 minutes. This is the pasta dinner my family requests the most – and yours will too.
Equipment
- Large Pot
- 12-inch cast iron skillet
- Microplane or box grater
- Long Tongs
Ingredients
- 1 lb boneless skinless chicken thighs (or breasts)
- to taste Salt
- to taste Black pepper
- 2 tbsp olive oil
- 1 lb fettuccine
- 4 tbsp unsalted butter
- 4 cloves garlic, thinly sliced
- 1 ½ cups heavy cream
- 1 ½ cups freshly grated Parmigiano-Reggiano
- for serving fresh parsley (optional)
Instructions
- Bring a large pot of salted water to a rolling boil (about 2 tablespoons of kosher salt).
- Pat the chicken dry and season both sides with salt and pepper. Heat the olive oil in a 12-inch skillet over medium-high heat. Add the chicken and cook without moving for 5-6 minutes until golden brown and releases easily. Flip and cook another 4-5 minutes until cooked through. Transfer to a cutting board and tent loosely with foil.
- Add the fettuccine to the boiling water and cook until al dente (about 8-9 minutes). Just before draining, scoop out 2 cups of the starchy pasta water and set aside. Drain the pasta but do not rinse it.
- In the same skillet (do not wipe it out), melt the butter over low heat. Add the sliced garlic and cook for 30 seconds until fragrant. If the garlic browns too fast, the heat is too high.
- Pour in the heavy cream, stirring constantly. Let it warm through on low heat for about 2 minutes – it should be gently simmering, not boiling.
- Add the grated Parmesan a handful at a time, stirring until each addition is fully melted before adding the next. The sauce will thicken. If too thick, stir in ¼ cup of the reserved pasta water. The sauce is ready when it coats the back of a spoon and leaves a clean line when you run your finger through it.
- Add the drained pasta to the skillet and toss with tongs to coat every strand. Add more pasta water a few tablespoons at a time if the sauce gets too tight. Slice the chicken and arrange on top. Finish with a final handful of grated Parmesan and a sprinkle of parsley.
Notes
Grate your own Parmigiano-Reggiano for the smoothest sauce. Reserve more pasta water than you think you'll need. Keep the heat low when making the sauce to prevent graininess.