Chicken Alfredo

Chicken alfredo is a classic favorite—a creamy white sauce, long strands of pasta mixed with tender pieces of lean protein. For this recipe, I cut the meat for quicker cooking and use a generous amount of seasonings for maximum flavor.

If you’re looking for a delicious gourmet Italian dinner, you’re in the right place! My Italian husband Jason loves his pasta dishes, so when I serve up a plate of chicken alfredo, it always puts a big smile on his face. I get it. There are so many wonderful flavors and textures that come together that it’s hard to resist.

My cream sauce uses simple ingredients, so you can skip buying the goopy jarred stuff. The garlic and cheese mixture reduces on the stovetop until creamy, just the right consistency to cling to fettuccine. Pan-seared chicken breasts can be tricky because of their odd shape and uneven thickness. I cut the pieces into thinner cutlets to ensure more uniform cooking to solve this problem.

Prepare the chicken

Cooking large chicken breasts on the stovetop can be challenging. It’s thicker on one end and tapers down, which often yields raw or dried-out areas. An easy way to avoid this is to cut the chicken lengthwise into thinner cutlets.

A quick slice through the center of the meat saves time and provides uniform pieces for even cooking. Alternatively, you can pound the chicken to about ½-inch thickness with a mallet or rolling pin. This technique creates a colossal piece, so I still recommend cutting it in half after flattening, so it’s easier to cook.

Season the meat thoroughly

I like to keep the seasonings simple with kosher salt, freshly cracked black pepper, and sweet paprika. A small amount of red spice creates a gorgeous golden hue on the surface. Concentrated alliums like dried onion or garlic powder are excellent additions. Sprinkle on dried Italian seasonings for a stronger herbaceous note, like oregano, thyme, and basil.

Pan sear the chicken

I use a quick pan-searing technique for the most flavorful and juicy chicken. I prefer a stainless steel pan which gives a nice sear, however nonstick or cast iron will work. Cook the meat over medium heat in hot olive oil. Don’t move it! Let it sit undisturbed until a flavorful brown crust forms on the surface.

The process takes about 5 to 7 minutes per side. It’s ready when it’s no longer pink, and the center reaches 160 to 165ºF (71 to 74ºC) on an instant-read thermometer. Keep it covered to stay warm while you prepare the pasta and sauce. Just slice it up when you’re ready to serve.

Pasta selection

A long, flat noodle-like fettuccine provides more surface area for the creamy cheese sauce to stick on. Linguine is a great alternative if you don’t like wide pasta. Other types of pasta make a surprisingly delicious pairing, like bucatini, penne, or cavatappi, with holes in the center that can trap the sauce inside for flavorful bites.

Cook the pasta

Cook the dried fettuccine in boiling, salted water. The agitation ensures that they cook evenly with minimal sticking. The noodles should be al dente in texture, with a slight chew in the center. If it’s mushy, due to the pasta releasing its starches, then it will absorb too much sauce instead of coating it. 

Save the pasta water! You can add it to the alfredo sauce to help dilute the thickness while adding body from the starches released in the liquid. It also helps season the sauce with extra salt.

Make the cream sauce

Homemade alfredo sauce is made by reducing heavy cream with at least 36% milkfat to give it velvety richness. A quick 10-minute simmer completely transforms the consistency. The minced garlic is sauteed in the butter first so that its flavor infuses into the heavy cream. 

Once about ⅓ of the liquid in the dairy evaporates, the milk’s fat concentrates and will be able to cling to noodles. You’ll notice the sauce thickens more as it cools down a bit, as the fat globules come together and stiffen. Salt, black pepper, and grated nutmeg enhance the flavor without overpowering it.

Add the cheese

I use hard, dry-aged Parmesan cheese or Parmiggiano Reggiano to add a nutty, saltiness to the cream sauce. The longer it ages, the more granular and more pungent the taste. I highly recommend freshly and finely grating it, as it will dissolve quickly into the sauce. 

Add the cheese at the end to melt it in the cream mixture and prevent clumping. Toss immediately with the cooked pasta, then serve with the sliced chicken and chopped parsley.

Serve this with

• Caesar salad
• Garden salad with balsamic vinaigrette
• Garlic bread
• Rosemary focaccia
• Minestrone soup

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