Chicken Alfredo

Name: Chicken Alfredo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 2 boneless, skinless chicken breasts; 8 oz fettuccine pasta; 2 tbsp olive oil; 1 tsp kosher salt; 1/2 tsp black pepper, freshly ground; 1 tsp Italian seasoning; 4 tbsp unsalted butter; 4 garlic cloves, minced; 2 cups heavy whipping cream; 1 cup Parmesan cheese, freshly grated; 1/8 tsp ground nutmeg; 2 tbsp fresh flat-leaf parsley, chopped

Tender pan-seared chicken breasts served over fettuccine coated in a rich, creamy Parmesan Alfredo sauce. A satisfying Italian-American comfort dish that comes together in about 40 minutes.

40 minMediumServes 4810 cal/serving

Italian-AmericanDinnerStovetopHigh ProteinPork-FreeAlcohol-FreeCorn-Free

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Ingredients

2 boneless, skinless chicken breasts
8 oz fettuccine pasta
2 tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper, freshly ground
1 tsp Italian seasoning
4 tbsp unsalted butter
4 garlic cloves, minced
2 cups heavy whipping cream
1 cup Parmesan cheese, freshly grated
1/8 tsp ground nutmeg
2 tbsp fresh flat-leaf parsley, chopped

Instructions

1

Bring a large pot of salted water to a boil. Cook 8 oz fettuccine pasta until al dente. Reserve 1 cup of pasta water, then drain and set aside.
2

Season 2 boneless, skinless chicken breasts with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1 tsp Italian seasoning.
3

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F (74°C). Transfer, rest 5 minutes, and slice.
4

In the same skillet over medium heat, melt 4 tbsp unsalted butter. Add 4 minced garlic cloves and cook for 1 minute.
5

Pour in 2 cups heavy whipping cream. Simmer for 4-5 minutes until slightly reduced.
6

Reduce heat to low. Stir in 1 cup freshly grated Parmesan cheese a handful at a time until smooth. Add 1/8 tsp ground nutmeg and adjust seasoning.
7

Toss drained fettuccine into the sauce, adding reserved pasta water as needed.
8

Serve pasta topped with sliced chicken and garnished with 2 tbsp chopped fresh flat-leaf parsley.

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Questions

What internal temperature should Chicken Alfredo reach?

For Chicken Alfredo, the target internal temperature is 165 F (about 75 C), given in step 3. A probe thermometer removes the guesswork.

Why save the pasta water for Chicken Alfredo?

Step 1 reads: "Reserve 1 cup of pasta water, then drain and set aside." The water is full of starch. Added back as step 1 directs, it emulsifies the sauce so it clings to the pasta instead of pooling in the bowl.

Is there a substitute for Italian seasoning in Chicken Alfredo?

The entry for Chicken Alfredo calls for 1 tsp Italian seasoning. In its place: Equal parts dried oregano, basil and thyme, with a little rosemary.

Can I use chicken thighs instead of chicken breasts in Chicken Alfredo?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Chicken Alfredo uses 2 boneless, skinless chicken breasts.

Can I make Chicken Alfredo dairy-free?

Not cleanly. Here the dairy (4 tbsp unsalted butter, 2 cups heavy whipping cream, 1 cup Parmesan cheese, freshly grated) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free dinner collection instead.

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