Entrée: United States – Chicken Alfredo

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Total 27 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

12 oz (340 g) fettuccine
1 lb (450 g) boneless skinless chicken breasts, thinly sliced
1 1 / 2 tsp (7.5 ml) kosher salt, divided
3 / 4 tsp (3.75 ml) freshly ground black pepper, divided
1 / 2 tsp (2.5 ml) garlic powder (optional)
2 tbsp (30 ml) olive oil
3 tbsp (45 g) unsalted butter, divided
3 cloves garlic, minced
1 1 / 2 cups (360 ml) heavy cream
1 cup (100 g) freshly grated Parmesan cheese, plus more for serving
1 / 4–1 / 2 cup (60–120 ml) reserved pasta water, as needed
Pinch of freshly grated nutmeg (optional)
2 tbsp (30 ml) chopped fresh parsley
1–2 tsp (5 to 10 ml) lemon juice or a little lemon zest (optional)

Show original ingredient measurements

12 oz (340 g) fettuccine
1 lb (450 g) boneless skinless chicken breasts, thinly sliced
1 1 / 2 tsp kosher salt, divided
3 / 4 tsp freshly ground black pepper, divided
1 / 2 tsp garlic powder (optional)
2 tbsp (30 ml) olive oil
3 tbsp (45 g) unsalted butter, divided
3 cloves garlic, minced
1 1 / 2 cups (360 ml) heavy cream
1 cup (100 g) freshly grated Parmesan cheese, plus more for serving
1 / 4–1 / 2 cup (60–120 ml) reserved pasta water, as needed
Pinch of freshly grated nutmeg (optional)
2 tbsp chopped fresh parsley
1–2 tsp lemon juice or a little lemon zest (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Bring a large pot of well-salted water to a boil. Cook the fettuccine until just al dente. Reserve 1/2 cup (120 ml) of the pasta water, then drain.
2. Pat the chicken dry. Season with about 1 tsp (5 ml) salt, 1/2 tsp (2.5 ml) pepper, and the garlic powder if using.
3. Heat the olive oil and 1 tbsp (15 ml) butter in a large skillet over medium-high heat. Cook the chicken in a single layer (in batches if needed) until golden and cooked through, 4–6 minutes total. Transfer to a plate and tent loosely.
4. Reduce heat to medium-low. Add the remaining 2 tbsp (30 ml) butter to the skillet. Stir in the garlic and cook until fragrant, 30–60 seconds (do not brown).
5. Pour in the heavy cream. Bring to a gentle simmer, stirring, for 2–3 minutes until slightly thickened. Season with the remaining 1/2 tsp (2.5 ml) salt, 1/4 tsp (1.25 ml) pepper, and a pinch of nutmeg if using.
6. Whisk in the Parmesan a handful at a time until melted and smooth. If the sauce is too thick, loosen gradually with reserved pasta water; if too thin, simmer briefly to reduce.
7. Return the chicken and any accumulated juices to the skillet. Add the drained fettuccine and toss to coat evenly. Cook 1 minute so the pasta absorbs the sauce.
8. Taste and adjust seasoning. Add a squeeze of lemon juice or a little zest if you want extra brightness.
9. Remove from heat. Sprinkle with parsley and extra Parmesan. Serve immediately.

1. Bring a large pot of well-salted water to a boil. Cook the fettuccine until just al dente. Reserve 1/2 cup of the pasta water, then drain.
2. Pat the chicken dry. Season with about 1 tsp salt, 1/2 tsp pepper, and the garlic powder if using.
3. Heat the olive oil and 1 tbsp butter in a large skillet over medium-high heat. Cook the chicken in a single layer (in batches if needed) until golden and cooked through, 4–6 minutes total. Transfer to a plate and tent loosely.
4. Reduce heat to medium-low. Add the remaining 2 tbsp butter to the skillet. Stir in the garlic and cook until fragrant, 30–60 seconds (do not brown).
5. Pour in the heavy cream. Bring to a gentle simmer, stirring, for 2–3 minutes until slightly thickened. Season with the remaining 1/2 tsp salt, 1/4 tsp pepper, and a pinch of nutmeg if using.
6. Whisk in the Parmesan a handful at a time until melted and smooth. If the sauce is too thick, loosen gradually with reserved pasta water; if too thin, simmer briefly to reduce.
7. Return the chicken and any accumulated juices to the skillet. Add the drained fettuccine and toss to coat evenly. Cook 1 minute so the pasta absorbs the sauce.
8. Taste and adjust seasoning. Add a squeeze of lemon juice or a little zest if you want extra brightness.
9. Remove from heat. Sprinkle with parsley and extra Parmesan. Serve immediately.