Chicken Fettuccine Alfredo

Ingredients

• 15 ml + 5 ml, divided (1 tablespoon + 1 teaspoon)olive oil
• 567 g (20 ounces; 2 medium/large breasts)boneless, skinless chicken breasts, pounded to an even 2 cm thickness
• 5 ml (1 teaspoon)Morton kosher salt
• 2.5 ml (1/2 teaspoon)black pepper
• 113 g (1/2 cup)unsalted butter, at room temperature and cut into 1-tablespoon portions
• 6 large clovesgarlic, minced
• 240 ml (1 cup)double cream
• About 200 g (2 cups), dividedfreshly grated Parmesan, grated using the small holes of a box grater or a microplane
• 454 g (1 pound)fettuccine

Instructions

1. 1

   Heat the water

   Set a large pot of salted water on the hob over a high heat and bring it to the boil. The original method adds a couple of teaspoons of salt. Continue with the recipe while the water heats, then lower the heat to keep it hot; bring it back to the boil when you are ready to cook the pasta.

2. 2

   Cook the chicken

   While the pasta water heats, warm a large frying pan over a medium heat with 15 ml (1 tablespoon) of the olive oil. Rub the remaining 5 ml (1 teaspoon) over the chicken, season with the salt and pepper, then place it in the pan. Cook undisturbed for about 6 minutes, until golden, then turn and cook for about 6 minutes more, until golden and cooked through to an internal temperature of 74°C (165°F). Take the pan off the heat. Move the chicken to a board, leave it to cool briefly, then slice thinly against the grain and set aside.

3. 3

   Cook the pasta

   Bring the pasta water back to a rapid boil. Add the fettuccine and cook according to the packet instructions until al dente. Set aside 120 ml (1/2 cup) of the cooking water, then drain the pasta.

4. 4

   Start the sauce

   While the pasta water heats again, return the same, slightly cooled frying pan to the hob over a medium-low heat. Scrape out any very dark or burnt chicken bits. Add the butter and, once it has melted, stir in the garlic and cook for 1 minute.

5. 5

   Simmer the cream

   Stir the cream into the butter and garlic, scraping the base of the pan to loosen any browned chicken bits. Whisk in 1 cup of the Parmesan. Bring the sauce to a gentle simmer without boiling, and cook for 4 minutes, whisking gently.

6. 6

   Combine and serve

   Add the drained fettuccine and sliced chicken to the pan. Stir in the remaining 1 cup of Parmesan and toss until the cheese has melted and everything is evenly coated. Add the reserved pasta water a little at a time if needed to loosen the sauce to a silky, creamy consistency. Taste and add more salt if needed; the original method usually adds another 1/2 teaspoon. Serve hot.

What is chicken fettuccine Alfredo?

Alfredo is an Italian-American pasta dish built around a creamy butter-and-cheese sauce. This version adds sliced pan-fried chicken and garlic for a hearty, savoury meal.

The combination of freshly grated Parmesan, cream and a little starchy pasta water makes a smooth sauce that clings to the strands of fettuccine.

Nutrition and macros by portion

The nutrition label shows one serving as written: 828 calories, 44g protein, 57g carbs, 47g fat.

The fettuccine supplies most of the carbohydrate, while butter, cream and Parmesan contribute much of the fat. Chicken and Parmesan provide most of the protein. A side of salad or green vegetables can add freshness and balance to the plate.

Why these ingredients work

Chicken breasts: Pounding them to an even thickness helps them cook at a similar rate. Slicing across the grain keeps each piece easy to eat.

Fresh Parmesan: Finely grated cheese melts more readily into the sauce than coarsely grated cheese. Dividing it between the sauce and the final toss helps distribute it throughout the dish.

Build the sauce gently

Garlic first: Cooking it briefly in melted butter brings out its aroma without giving it time to burn. Keep the heat moderate and stir as it cooks.

Gentle simmer: Once the cream and Parmesan are in the pan, avoid a rolling boil. A gentle heat helps the sauce stay smooth as it thickens.

Use the pasta water

Starchy water: Save some before draining the fettuccine. Add it gradually while tossing the pasta, chicken and sauce until the coating looks silky rather than stiff.

Timing: The sauce and pasta come together at the end, so drain the pasta as soon as it is al dente and transfer it to the pan while hot.

Check the chicken and pasta

Chicken doneness: The recipe calls for an internal temperature of 74°C (165°F). Check the thickest part before taking the chicken off the heat.

Pasta texture: Follow the packet timing, then taste a strand. It should be cooked through but still have a slight bite, as it will be tossed with the hot sauce.

What to serve alongside

A crisp green salad or simply steamed greens add freshness alongside the rich sauce. Serve them on the side so the pasta remains creamy.

For a more substantial meal, add crusty bread to mop up the sauce. Since the fettuccine and chicken make the dish filling, a modest side is usually enough.

Recipe notes & tips

• Grate the Parmesan finely so it incorporates more smoothly into the sauce.
• Keep the pasta water hot while preparing the chicken and sauce so it comes back to the boil quickly.
• Cut the chicken to an even thickness before cooking for more consistent browning.
• Reserve the pasta water before draining, as it helps adjust the sauce at the end.
• Add the pasta water in small splashes; you may not need the full reserved amount.
• Serve the dish as soon as it is tossed so the sauce stays loose and creamy.

Variations

• Add mushrooms: Brown sliced mushrooms in the pan before making the sauce.
• Use linguine: Swap in linguine or another long pasta, cooking it according to its packet instructions.
• Add greens: Fold in a handful of baby spinach as you toss the hot pasta and sauce.
• Use chicken thighs: Cook boneless, skinless thighs through, then slice before adding them to the sauce.
• Add herbs: Finish with chopped parsley for a fresh, herbal note.

Common mistakes to avoid

• Overcooking the garlic: It can turn bitter; cook it for just 1 minute and stir often.
• Boiling the cream: A rolling boil can make the sauce less smooth; keep it at a gentle simmer.
• Adding all the pasta water at once: The sauce may become too loose; add it a little at a time.
• Using coarse Parmesan: Larger shreds may not melt evenly; grate the cheese finely.
• Guessing the chicken is done: Check the thickest part reaches 74°C (165°F).
• Leaving the pasta to sit: It can clump as it cools; toss it with the sauce while hot.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a pan over a low heat with a splash of water or cream, stirring until warmed through; the sauce may thicken as it cools.

Frequently asked questions