Italian-American · Noodles & Pasta
Chicken Fettuccine Alfredo
Serves 4 · Prep: 15 minutes · Cook: 25 minutes · Total: 40 minutes
My college dining hall cooked what may be the worst fettuccine Alfredo I have ever had the pleasure of eating. Unfortunately, I always woke up late for Sunday brunch. By the time the lines cleared, it was often the only dish left. Still, after a long night spent studying, all that rich, cheesy goodness woke me straight up. I wanted to recreate that jolt with my chicken fettuccine Alfredo, although with none of the dining-hall downsides!
At home, I pay much more attention to the sauce. Save a full cup of pasta water before draining the fettuccine. The Alfredo thickens quickly once it leaves the skillet. Add the Parmesan over low heat and toss for a full minute before deciding whether it needs more cheese. It may need more pasta water instead.
Ingredients
For the chicken
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
For the fettuccine Alfredo
- 12 ounces dried fettuccine
- Kosher salt, for the pasta water
- 2 tablespoons unsalted butter
- 1 small shallot, thinly sliced
- 2 garlic cloves, finely grated or minced
- 1¼ cups heavy cream
- 1 cup finely grated Parmesan, plus more for serving
- ¼ teaspoon freshly ground black pepper, plus more for serving
- Pinch of freshly grated nutmeg, optional
- ½ to 1 cup reserved pasta water, as needed
- 2 tablespoons chopped flat-leaf parsley
- 6 basil leaves, torn
Instructions
- 1
Prepare the chicken
Pat the chicken dry and cut it into pieces about 1½ inches wide. Season with the salt, black pepper, and garlic powder. Larger pieces stay juicier than tiny cubes, and you can always cut them once they are cooked.
- 2
Start the pasta
Bring a large pot of water to a boil and salt it well. Add the fettuccine and cook for 2 minutes less than the package directions. Before draining, scoop out at least 1 cup of pasta water.
- 3
Brown the chicken
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the chicken in one layer and leave it alone for 2 to 3 minutes, until the first side is browned. Turn and cook for another 2 to 3 minutes, just until the thickest piece reaches 165°F. Transfer the chicken to a plate.
- 4
Soften the shallot
Lower the heat to medium. Add the butter and shallot to the same skillet. Cook for 2 to 3 minutes, scraping up the browned bits, until the shallot is soft. Add the garlic and stir for about 20 seconds. Do not let it brown.
- 5
Build the Alfredo sauce
Pour in the cream and bring it to a gentle simmer. Add the black pepper and nutmeg, if using. Cook for 2 to 3 minutes, stirring often, until the cream has reduced slightly but still looks loose.
- 6
Finish the pasta
Add the drained fettuccine to the skillet with ½ cup pasta water. Toss over medium-low heat for 1 minute. Turn the heat to low and add the Parmesan in two additions, tossing after each one until the cheese melts into the sauce. Add more pasta water a few tablespoons at a time if the noodles look tight or sticky.
- 7
Return the chicken
Add the chicken and any juices from the plate. Toss for another minute, just until the chicken is hot and the sauce clings to the noodles. The Alfredo should still move when you tilt the pan. It will thicken on the way to the table.
- 8
Serve
Turn off the heat and fold in the parsley and basil. Divide among warm bowls and finish with more Parmesan and black pepper. Serve immediately, because Alfredo does not wait politely.
Shortcuts and substitutions
Rotisserie chicken
Use about 3 cups of pulled rotisserie chicken. Skip the searing step and warm the chicken in the finished sauce just before serving.
Half-and-half
Half-and-half works, but simmer it very gently and expect a lighter sauce. Do not substitute plain milk unless you also plan to make a flour-thickened sauce, which is a different dinner.
No shallot
Use 2 tablespoons of finely chopped yellow onion, or leave it out. The sauce still works with only garlic.
Other pasta shapes
Tagliatelle, pappardelle, or linguine can replace the fettuccine. Short pasta also tastes good, but wide ribbons hold the creamy sauce especially well.
Recipe notes
Grate the Parmesan finely
A Microplane-style grater makes Parmesan that melts quickly. Coarse shreds can clump before the cream has time to absorb them.
Keep the heat low when the cheese goes in
Hard boiling can make the sauce oily or grainy. Lower the heat before adding the Parmesan, then use pasta water and steady tossing to bring it together.
Loosen the sauce before serving
If the Alfredo looks exactly right in the skillet, it may be too thick by the time it reaches the table. Add one final splash of pasta water and toss before dividing it among the bowls.
Frequently Asked Questions
How do I keep chicken Alfredo sauce creamy?
Add finely grated Parmesan over low heat and loosen the sauce with reserved pasta water. Keep tossing until the cheese melts, and take the skillet off the heat while the sauce still looks slightly loose because it thickens quickly as it cools.
Can I make chicken fettuccine Alfredo without heavy cream?
Yes. Half-and-half makes a lighter sauce, although it will not be quite as rich. Traditional fettuccine Alfredo can also be made with butter, Parmesan, and pasta water, but that version is less forgiving once chicken is added.
What chicken is best for fettuccine Alfredo?
Boneless chicken breast gives you firm, clean pieces that mix easily with the pasta. Boneless chicken thighs stay especially juicy and can be cooked the same way, though they may need another minute in the skillet.
Why did my Alfredo sauce turn grainy?
The pan was probably too hot, the cheese was grated too coarsely, or the sauce boiled after the Parmesan went in. Low heat, finely grated cheese, and a splash of starchy pasta water usually prevent it.
Can I reheat chicken Alfredo?
Reheat it slowly in a covered skillet over low heat with a splash of milk or water. Stop as soon as the pasta is warm. High heat makes the chicken dry and can separate the sauce.
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