Chicken alfredo recipe with heavy cream, garlic, parmesan cheese, fettuccine noodles, and tender chicken breast for a classic Italian meal.
- 1 pound boneless skinless chicken breast, (454g, 16 ounces)
- 2 teaspoons kosher salt, divided and as needed for seasoning
- 1/2 teaspoon black pepper, as needed for seasoning
- paprika, as needed for seasoning
- 3 quarts water, (12 cups, 946ml)
- 8 ounces fettuccine, (227g)
- 1 tablespoon olive oil, (15ml)
- 2 teaspoons minced garlic, (6g)
- 2 tablespoons unsalted butter, (30g, 1 ounce)
- 1 ½ cup heavy cream, (300ml)
- 1 cup parmesan cheese, (45g, 1 ½ ounce) freshly grated, finely shredded
- ⅛ teaspoon nutmeg
- 1 tablespoon chopped parsley, (4g)
- Cut each chicken breast in half through the center to create two cutlets, four total.
- Lightly season both sides of the chicken breasts with salt, pepper, and paprika.
- Heat a large saute pan over medium heat, once the pan is hot add the olive oil.
- Add the chicken and cook for 6 minutes. Flip the chicken over and cook until the internal temperature reaches 160 to 165ºF (71 to 74ºC), about 5 to 7 minutes, turn off the heat.
- Rest the chicken for 5 minutes and then slice into ½-inch thick pieces.
- Wash and dry the pan to use for making the alfredo sauce.
- Bring 3 quarts of water and 1 ½ teaspoon salt to a boil in a large pot.
- Add the noodles and cook until al dente, about 10 to 12 minutes, or according to manufacturers directions.
- Place noodles in a colander and do not discard water.
- While the noodles are cooking, make the alfredo sauce.
- Heat a large saute pan over medium-low heat.
- Add the butter, once melted add the garlic and saute until fragrant, 30 to 60 seconds. Do not brown the butter or garlic.
- Add the cream, ½ teaspoon salt, and pepper, stir to combine.
- Bring the cream to a simmer over medium heat. Cook, stirring frequently, scraping the sides and bottom of the pan to make sure the cream does not curdle.
- Reduce the sauce to about 1 cup, about 10 to 12 minutes. The sauce should be slightly thickened, coating the back of a spoon.
- Turn off the heat and stir in the parmesan cheese and nutmeg. If the sauce is too thick, add in some of the pasta water or more cream, a few tablespoons at a time until the desired consistency is reached.
- Add the pasta to the sauce, gently tossing to combine.
- Divide the pasta among bowls, top with sliced chicken and chopped parsley.
- Double the sauce and noodle ingredients to make 4 larger entree portions. Reduce the sauce to 2 cups, the time may take longer to reduce the sauce.
- If the sauce concentrates too much, just add a few tablespoons of hot pasta water or cream.
This article adapted from this site