Chicken Alfredo Pasta
Fettuccine and golden chicken in a rich, garlicky Parmesan cream sauce that never turns gluey. A real-deal chicken Alfredo in 30 minutes.
17% of it needs you at the counter
- Hands-on
- 5 min
- Cooking
- 25 min
- Serves
- 4
- Calories
- 870
- Protein
- 46 g
- Per serving
- $3.02
Why this recipe works
This is comfort food and it does not pretend otherwise. Grate the Parmesan yourself; it is the difference between a silky sauce and a clumpy one.
- Taking the pan off the heat before adding the Parmesan stops the sauce from turning grainy.
- A splash of starchy pasta water helps the cheese emulsify into a smooth sauce.
- Freshly grated Parmesan melts properly; pre-shredded cheese has anti-caking powder that clumps.
Ingredients
You will need
- Large pot
- 12-inch skillet
Method
Tap a step number to mark it done.
Cook the pasta
Cook the fettuccine in well-salted boiling water until al dente. Save 1 cup of pasta water before draining.
Cook the chicken
Meanwhile, season the chicken with the salt and pepper. Heat the oil in the skillet over medium-high heat and cook until golden and 165°F (74°C), about 4 minutes per side. Rest, then slice.
Start the sauce
Lower the heat to medium. Melt the butter, add the garlic and cook 1 minute without browning. Pour in the cream and simmer gently until slightly thickened.
Add the cheese off the heat
Take the pan off the heat and whisk in the Parmesan a handful at a time until smooth.
Toss and serve
Add the pasta and ¼ cup of pasta water and toss until glossy, adding more water if needed. Top with the sliced chicken, parsley and black pepper.
Techniques in this recipe
- Fish and seafood145°F / 63°C
- Pork chops, tenderloin, whole cuts of beef145°F / 63°C
- Ground beef, pork and sausage160°F / 71°C
- Chicken and turkey (all cuts)165°F / 74°C
Source: USDA safe minimum internal temperatures. Measure the thickest part, away from bone. Is it done? Safe temperatures
The internal temperatures that tell you chicken, pork, beef, fish and ground meat are cooked safely, and when to pull them early for juicier results.
Read the full guide
Cook's notes
- Never boil the sauce after the cheese goes in; high heat makes Parmesan seize into clumps.
- Alfredo thickens fast as it cools. Serve immediately and loosen leftovers with milk or pasta water.
- Add steamed broccoli or peas to the pasta for color and something green.
Nutrition per serving
870 calories
$3.02 estimated cost per serving
Where the calories come from
| Protein | 21% of calories | 46 g |
|---|---|---|
| Carbs | 32% of calories | 70 g |
| Fat | 47% of calories | 45 g |
| Fiber | 3 g | |
| Sodium | 880 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
Why is my Alfredo sauce grainy?
Usually the cheese went in over too much heat, or pre-shredded Parmesan was used. Grate it fresh and add it off the heat.
Can I make it lighter?
Swap half the cream for whole milk and use a little more pasta water. The sauce will be thinner but still creamy.
Can I reheat chicken Alfredo?
Yes, gently over low heat with a splash of milk, stirring often. Microwaving tends to make it oily.
