Chicken Alfredo
A classic Italian-American favorite, Chicken Alfredo brings together golden pan-seared chicken and tender fettuccine bathed in a rich, velvety cheese-infused cream sauce. This elegant yet simple dish delivers hearty comfort with every forkful.
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Servings: 4
Ingredients
- Approximately 1 pound of fettuccine noodles
- Two boneless skinless chicken breasts (weighing around 10–12 oz each)
- Three tablespoons of extra virgin olive oil divided
- One and a half cups of full-fat heavy cream
- One small shallot peeled and finely diced
- Two cloves of garlic minced to a fine texture
- One cup of finely grated Parmigiano-Reggiano cheese
- Salt to taste
- Cracked black pepper to taste
- Reserved pasta cooking liquid as needed
Instructions
- Slice each chicken breast horizontally into thin cutlets.
- Sprinkle both sides of the chicken slices generously with salt and freshly cracked pepper.
- Warm two tablespoons of olive oil in a large high-sided sauté pan or rondeau over high heat until the oil begins to shimmer and emits a light smoke.
- Carefully lay the chicken pieces in the hot pan and sear for 4 to 5 minutes. Turn them over and continue cooking over medium heat for another 4 to 5 minutes, or until both sides are richly browned and the interior is cooked through. Remove the chicken from the pan and keep aside.
- Into the same pan, pour in the remaining tablespoon of olive oil and stir in the minced garlic and diced shallot. Sauté over medium heat for 30 to 45 seconds until fragrant.
- Lower the heat slightly and pour in the heavy cream. Let the cream warm through for 2 to 3 minutes without boiling. Then, gradually stir in the Parmigiano-Reggiano until it melts completely and the sauce thickens, about 3 to 4 minutes. Season the sauce with salt and black pepper, adjusting to taste. Set aside over low heat.
- Meanwhile, in a separate large pot of vigorously boiling salted water, cook the fettuccine following the package guidelines until al dente, stirring occasionally to prevent sticking.
- Once cooked, drain the pasta but reserve about a cup of the starchy water. Add the drained fettuccine to the pan with the Alfredo sauce, tossing gently to coat all strands evenly. If the sauce appears too thick, mix in a ladle or two of the reserved pasta water to loosen it to the desired consistency.
- Slice the reserved chicken and serve it over the sauced fettuccine.
Notes
Avoid overcooking the chicken to maintain a moist, tender bite. Thin-slicing the breasts helps them cook quickly and achieve a crisp golden sear.
For a smooth Alfredo sauce, stir in freshly grated cheese gradually over low heat. Pre-shredded varieties often contain additives that hinder smooth melting.
Cook pasta only to al dente; it will soften further once combined with the warm sauce.
Always retain some pasta water before draining—it helps create a silky sauce that clings beautifully to the noodles.
If the sauce becomes too runny, allow it to simmer gently for a few extra minutes or stir in additional cheese to thicken.
Storage: Refrigerate leftovers in a sealed container for up to three days. Note that Alfredo sauce may separate upon freezing and reheating.
Reheating: Warm gently in a pan over low heat, adding a splash of water while stirring to restore the creamy consistency.