Chicken Alfredo
Tender golden pan-seared chicken breast served over al dente fettuccine pasta tossed in a rich, velvety homemade Alfredo sauce made from heavy cream, melted butter, fresh minced garlic, and aged grated Parmesan cheese.
Ingredients
- 500 g (17.6 oz) 500 g Chicken (breast, meat and skin, raw) — Pat dry, seasoned with salt and pepper, seared and sliced
- 375 g (13.2 oz) 375 g Pasta (dry, enriched) — Boiled in salted water until al dente, starchy pasta water reserved
- 360 g (12.7 oz) 1.5 cup Cream (fluid, heavy whipping) — Simmered gently until slightly thickened
- 180 g (6.3 oz) 0.75 cup Cheese (parmesan, grated) — Finely grated and stirred into cream sauce until smooth
- 44.4 g (1.6 oz) 3 tbsp Butter (salted) — Melted in skillet with garlic
- 20 g (0.7 oz) 4 clove Garlic (raw) — Finely minced and sautéed for 30 seconds
- 14.8 g (0.5 oz) 1 tbsp Vegetable oil (olive) — Used to sear chicken in skillet
- 4.9 g (0.2 oz) 1 tsp Salt (table) — Used for seasoning chicken and sauce
- 0.6 g 0.13 tsp Spices (pepper, black) — Freshly ground
Equipment
- Large Pasta Pot & Colander
- Heavy Bottom Stainless Steel or Cast Iron Skillet
- Tongs & Heat-Resistant Whisk
- Chef Knife & Prep Cutting Board
- Digital Kitchen Portion Scale
Method
- Cook Fettuccine Pasta
Cook fettuccine in boiling salted water according to package directions until al dente. Reserve starchy pasta cooking water for emulsifying sauce, then drain.
- Season & Pan-Sear Chicken Breasts
Season chicken breasts evenly with salt and black pepper. Heat olive oil in large skillet over medium-high heat. Sear chicken for 6 to 7 minutes per side until golden brown and internal core temperature reaches 165°F (74°C). Transfer to clean cutting board, rest for 5 minutes, then slice into strips.
- Melt Butter & Sauté Minced Garlic
In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant without browning.
- Simmer Heavy Cream
Pour heavy cream into skillet and bring to gentle simmer. Cook for 3 to 4 minutes until lightly thickened and reduced.
- Melt Parmesan & Toss Pasta
Stir in grated Parmesan cheese until fully melted and velvety smooth. Add cooked fettuccine pasta and toss to coat thoroughly, adding splashes of reserved pasta water as needed to loosen and emulsify sauce into glossy coat.
- Portion, Top with Sliced Chicken & Garnish
Portion pasta onto plates. Top each portion with sliced seared chicken breast. Garnish with extra grated Parmesan and serve immediately.