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Bowl of creamy chicken alfredo with sliced seared chicken and parsley

Chicken Alfredo

Why chicken alfredo sauce turns grainy and how to keep it silky: a 40-minute restaurant-style recipe with seared chicken, reduced cream and off-heat Parmesan.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

For the chicken
  • 1 lb boneless, skinless chicken breasts (2 small breasts) 450 g
  • 3/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1 tbsp olive oil 15 ml
  • 1 tbsp unsalted butter 14 g
For the pasta and sauce
  • 12 oz dried fettuccine 340 g
  • 1 tbsp kosher salt, for the pasta water
  • 3 tbsp unsalted butter 42 g
  • 3 garlic cloves, minced
  • 1 1/2 cups heavy cream, at room temperature if you have time 360 ml
  • 1 1/4 cups finely grated Parmigiano-Reggiano, grated from a block, plus more for serving about 125 g
  • 1/4 tsp freshly ground black pepper (or white pepper)
  • 1 small pinch freshly grated nutmeg (optional)
  • 1 1/2 cups reserved pasta cooking water 360 ml
  • 2 tbsp chopped fresh parsley

Method
 

  1. Start the water. Bring 3 quarts (2.8 liters) of water and 1 tbsp kosher salt to a boil in a large pot. Using a little less water than usual gives you starchier water for the sauce.
  2. Prep the chicken. Slice each breast in half horizontally into 2 thin cutlets about 1/2 inch (1.3 cm) thick. Pat dry and season both sides with the 3/4 tsp salt and 1/4 tsp pepper.
  3. Sear the chicken. Heat the olive oil and 1 tbsp butter in a 12-inch skillet over medium-high heat until the butter foams. Add the cutlets in one layer and cook without moving them for 3 to 4 minutes, until deep golden underneath. Flip and cook 3 to 4 minutes more, until an instant-read thermometer in the thickest part reads 165°F (74°C). Move to a cutting board and rest 5 minutes, then slice into strips.
  4. Cook the pasta. Drop the fettuccine into the boiling water and cook 1 to 2 minutes less than the package says, so it is still slightly firm in the center. Before draining, scoop out 1 1/2 cups of the cooking water.
  5. Build the cream base. While the pasta cooks, lower the skillet to medium-low. Add the 3 tbsp butter and the garlic and stir for 30 to 60 seconds, until fragrant but not browned, scraping up the browned bits from the chicken. Pour in the cream and keep it at a gentle simmer (small bubbles at the edges, never a rolling boil) for 3 to 4 minutes, until it has reduced by about a quarter and lightly coats a spoon.
  6. Take it off the heat. Slide the skillet off the burner and wait about 1 minute, until the bubbling stops completely. Whisk in 1/4 cup of the reserved pasta water.
  7. Add the cheese in 3 batches. Whisk in the Parmesan a third at a time, letting each handful melt fully before adding the next. The sauce should look smooth and glossy, with no specks or strings. Season with the pepper and the nutmeg, if using.
  8. Toss the pasta. Add the drained fettuccine to the skillet and return it to low heat. Toss with tongs for 1 to 2 minutes, adding pasta water 2 tablespoons at a time, until the sauce clings to every strand and pools slightly in the pan. It should steam gently, not bubble.
  9. Finish and serve. Fold in the sliced chicken and any juices from the board, plus the parsley. Taste for salt. Serve right away on warm plates with extra Parmesan, loosening with a splash more pasta water if the sauce tightens as it sits.