Ingredients
- Chicken: 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- Olive Oil: 2 tablespoons, for searing the chicken
- Butter: 6 tablespoons, unsalted (this is the base of your rich sauce)
- Garlic: 4-6 cloves, minced (fresh is best for maximum flavor!)
- All-Purpose Flour: 2 tablespoons (to help thicken the sauce)
- Chicken Broth: 2 cups, low sodium (allows you to control the saltiness)
- Heavy Cream: 1.5 cups (the secret to an ultra-creamy Alfredo)
- Fettuccine Pasta: 8-10 ounces, uncooked (or linguine, penne works too)
- Parmesan Cheese: 1.5 cups, freshly grated (do NOT use the pre-grated kind in a can – it won’t melt properly!)
- Salt: 1 teaspoon, or to taste
- Black Pepper: 1/2 teaspoon, freshly ground, or to taste
- Fresh Parsley: 1/4 cup, chopped, for garnish (optional, but highly recommended for color and freshness)
- Nutmeg: A tiny pinch (optional, but a traditional secret ingredient for Alfredo that adds warmth)
Instructions
- Prepare the Chicken: Season your cubed chicken pieces generously with about 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
- Sear the Chicken: Heat the olive oil in a large, deep skillet (at least 12 inches, with high sides, like a braiser or a large sauté pan) over medium-high heat. Once the oil is shimmering, add the seasoned chicken in a single layer. Cook for 3-4 minutes per side, until golden brown and cooked through. Don’t overcrowd the pan; cook in batches if necessary. Remove the chicken from the skillet and set it aside on a plate.
- Sauté Aromatics: Reduce the heat to medium. Add the 6 tablespoons of butter to the same skillet. Once melted, add the minced garlic and sauté for about 1-2 minutes until fragrant. Be careful not to burn the garlic.
- Create the Roux: Sprinkle the all-purpose flour over the melted butter and garlic. Whisk constantly for 1-2 minutes to cook out the raw flour taste. This will create a light roux that helps thicken the sauce.
- Build the Sauce Base: Gradually whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a gentle simmer, whisking occasionally.
- Add Creaminess: Pour in the heavy cream and bring the sauce back to a gentle simmer. Let it cook for 2-3 minutes, allowing it to thicken slightly.
- Cook the Pasta: Add the uncooked fettuccine directly into the simmering sauce. You may need to break the pasta in half to fit, or gently nudge it down as it softens. Ensure the pasta is mostly submerged. If needed, add a splash more broth or water.
- Simmer and Stir: Reduce the heat to medium-low, cover the skillet, and let the pasta cook in the sauce for about 10-15 minutes, or until al dente (cooked through but still with a slight bite). Stir occasionally, especially in the beginning, to prevent the pasta from sticking to the bottom of the skillet.
- Incorporate Cheese & Chicken: Once the pasta is cooked, remove the skillet from the heat. Gradually stir in the freshly grated Parmesan cheese until it’s melted and the sauce is smooth and creamy. Add the remaining 1/2 teaspoon salt (or to taste), 1/4 teaspoon black pepper (or to taste), and the pinch of nutmeg (if using).
- Return Chicken to Skillet: Add the cooked chicken back into the skillet with the pasta and sauce. Stir gently to combine everything and allow the chicken to heat through.
- Rest and Serve: Let the Chicken Alfredo rest for 2-3 minutes off the heat. The sauce will continue to thicken as it cools slightly. Garnish generously with fresh chopped parsley before serving.
Nutrition
- Serving Size: One Normal Portion
- Calories: 650-750