Chicken Alfredo

Ingredients

• 454 g (1 pound)boneless, skinless chicken breast
• 1 tablespoon, dividedkosher salt
• ¾ teaspoon, dividedblack pepper
• ¼ teaspoonpaprika
• 1 tablespoonolive oil
• 2.84 litres (3 quarts)water
• 227 g (8 ounces)fettuccine
• 2 teaspoonsminced garlic
• 2 tablespoonsunsalted butter
• 360 ml (1½ cups)double cream
• 100 g (1 cup)grated Parmesan cheese
• ⅛ teaspoonnutmeg
• 1 tablespoonchopped parsley

Instructions

1. 1

   Prepare the chicken

   Cut each chicken breast in half lengthwise to make four cutlets in total.

2. 2

   Season the chicken

   Mix 1 teaspoon of the salt with ¼ teaspoon of the pepper and the paprika in a small bowl. Season both sides of the chicken evenly.

3. 3

   Cook the chicken

   Heat a large frying pan over medium heat, then add the olive oil. Cook the chicken until browned on the surface, about 5 to 6 minutes. Turn it over and cook for another 5 to 7 minutes, until a thermometer reads 71 to 74°C (160 to 165°F) inside. Transfer to a clean plate and cover with foil to keep warm. Remove any burnt pieces from the pan and set it aside for the sauce.

4. 4

   Cook the pasta

   Bring the water to the boil in a large pan. Stir in 1½ teaspoons of salt, then add the fettuccine and cook until al dente, about 10 to 12 minutes or following the packet directions. Transfer the pasta to a colander with tongs, reserving the starchy cooking water. Make the sauce while the pasta cooks.

5. 5

   Make the sauce

   Set the chicken pan over medium-low heat and add the butter. Once melted, add the garlic and sauté for 30 seconds, until fragrant; do not brown the butter or garlic. Stir in the cream, ½ teaspoon of salt and ½ teaspoon of pepper. Bring to a simmer over medium heat, stirring often and scraping the bottom and sides of the pan. Cook for 10 to 12 minutes, until reduced to about 240 ml (1 cup) and lightly thickened enough to coat a spoon.

6. 6

   Add cheese and nutmeg

   Turn off the heat and stir in the Parmesan and nutmeg. If the sauce is too thick, stir in the reserved pasta water 1 tablespoon at a time until it reaches the consistency you want. Adjust the seasoning with salt and pepper to taste.

7. 7

   Serve the pasta

   Add the fettuccine to the sauce and toss gently to coat. Slice the chicken across the grain into pieces about 1.25 cm (½ inch) thick. Divide the pasta between bowls and top with chicken and chopped parsley.

What is Chicken Alfredo?

Chicken Alfredo is a pasta dish of fettuccine coated in a rich, creamy cheese sauce and served with chicken. Its name comes from Alfredo alla Scrofa, a Roman pasta dish traditionally made with butter and Parmesan; cream and chicken are common additions in versions served beyond Italy.

This version builds flavour by cooking the chicken first, then making the sauce in the same pan. The browned residue is cleared away if burnt, while the remaining pan flavour complements the cream and cheese.

Nutrition and macros by portion

The nutrition label shows one serving as written: 848 calories, 44g protein, 45g carbs, 55g fat.

The fettuccine provides most of the carbohydrates, while the cream, butter, oil and Parmesan contribute much of the fat. Chicken and Parmesan supply protein. Serve with a generous side of vegetables or salad to balance the rich pasta with a lighter, fresher component.

Choosing the key ingredients

Chicken breast: Cutting each breast into two cutlets makes four pieces that cook more evenly than whole breasts. Seasoning both sides gives the meat flavour throughout.

Parmesan: Finely grated cheese is easier to stir smoothly into the warm sauce. Turn off the heat before adding it to help prevent a grainy texture.

Cream: Double cream gives the sauce its rich body as it reduces. Keep it at a simmer rather than a hard boil, and stir regularly.

The sauce reduction

Gentle heat: The cream simmers for 10 to 12 minutes, reducing to about 240 ml (1 cup). Stir often and scrape the pan so the cream does not catch or curdle.

Consistency: Before adding the cheese, the reduced cream should lightly coat a spoon. If the finished sauce gets too thick, reserved pasta water loosens it while helping it cling to the fettuccine.

Cooking the chicken and pasta

Chicken: Brown the cutlets in the hot pan, then check the centre with a thermometer and cook to the recipe's stated 71 to 74°C. Resting them under foil keeps them warm while you prepare the sauce.

Fettuccine: Cook it until al dente, following the packet timing if it differs from the recipe's 10 to 12 minutes. Save the cooking water before draining; it is useful for adjusting the sauce.

Bringing the dish together

Toss the fettuccine with the sauce while both are warm so the pasta is evenly coated. Add pasta water a tablespoon at a time if needed, rather than pouring in a large amount at once.

Slice the chicken across the grain into 1.25 cm (½ inch) pieces and arrange it over the pasta. Parsley adds a fresh finish just before serving.

What to serve alongside

A crisp green salad with a sharp vinaigrette offers contrast to the creamy sauce. Steamed or roasted broccoli, green beans or peas also make an easy vegetable side.

Serve the pasta soon after tossing, while the sauce is glossy. Keep any sides simply seasoned so they complement rather than compete with the Parmesan.

Recipe notes & tips

• Cut the chicken into evenly sized cutlets so the pieces cook at a similar pace.
• Use a thermometer to check the thickest part of each chicken cutlet.
• Reserve the pasta water before draining the fettuccine.
• Keep the cream at a gentle simmer and stir frequently as it reduces.
• Add Parmesan off the heat and stir until it melts into the sauce.
• Loosen the finished sauce gradually with pasta water, adding just 1 tablespoon at a time.

Variations

• Add broccoli: Stir in cooked florets when tossing the pasta with the sauce.
• Use prawns: Cook peeled prawns separately and add them in place of the chicken.
• Add mushrooms: Sauté sliced mushrooms in the pan before making the sauce.
• Bring some heat: Add a pinch of chilli flakes with the garlic.
• Try another pasta: Use tagliatelle or linguine if you do not have fettuccine.

Common mistakes to avoid

• Overcooking the chicken: Check the centre with a thermometer and take it off the heat once it reaches the stated temperature.
• Browning the garlic: Sauté it only until fragrant, about 30 seconds, so it does not turn bitter.
• Boiling the cream hard: Keep it at a simmer and stir often to reduce the chance of curdling.
• Adding cheese over high heat: Turn off the heat before stirring in the Parmesan for a smoother sauce.
• Draining away all the pasta water: Set some aside first so you can adjust the sauce if it thickens too much.
• Adding too much pasta water at once: Stir it in a tablespoon at a time and check the texture between additions.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a pan over low heat, stirring in a splash of water or milk to loosen the sauce; avoid boiling it.

Frequently asked questions