Chicken Alfredo Pasta Recipe
A creamy, authentic Chicken Alfredo Pasta recipe inspired by Italian trattoria cooking, featuring a silky emulsion of butter, Parmigiano-Reggiano, and starchy pasta water with perfectly seared chicken
Ingredients
- 1 lb (450g) Fettuccine
- 1.5 lbs Boneless, Skinless Chicken Breasts
- 6 tbsp Unsalted Butter
- 4 cloves Garlic, minced
- 1 ½ cups Parmigiano-Reggiano Cheese, finely grated
- ¼ tsp Fresh Nutmeg, freshly grated
- Salt and Black Pepper to taste
- ¼ cup Fresh Parsley, chopped
- 1 tbsp Olive Oil
Instructions
- Bring a large pot of salted water to boil for pasta
- Pat chicken cutlets dry and season with salt and pepper
- Heat olive oil in skillet and sear chicken 4-5 minutes per side until cooked through
- Cook fettuccine according to package directions, reserving 2 cups pasta water
- Reduce skillet heat to medium-low, add butter and garlic, sauté 30 seconds
- Add 1 cup reserved pasta water, whisk to combine with butter and garlic
- Gradually add grated Parmesan cheese, whisking constantly until smooth
- Stir in nutmeg, salt, and black pepper
- Drain pasta and add to skillet with sauce
- Add sliced chicken and half the parsley, toss to combine
- Serve immediately garnished with remaining parsley
Notes
Grate your own Parmesan cheese for smooth melting
Reserve plenty of starchy pasta water for sauce consistency
Add cheese over low heat to prevent separation
Serve immediately as sauce thickens when cooling
Reheat leftovers gently with splash of milk or cream
Nutrition
Calories: 780kcalCarbohydrates: 65gProtein: 55gFat: 35gSaturated Fat: 18gCholesterol: 180mgSodium: 850mgFiber: 3gSugar: 3g
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