Alfredo Without the Jar

Fettuccine Alfredo with pan-seared chicken and a Parmesan cream sauce

Golden chicken and fettuccine in a smooth Parmesan cream sauce that comes together in the same skillet used for the chicken. Fresh Parmesan and pasta water give the sauce body without the stringiness of mozzarella.

Equipment Needed

• Large pot
• Large skillet
• Colander
• Box grater
• Instant-read thermometer

Alfredo Without the Jar

Golden chicken and fettuccine in a smooth Parmesan cream sauce that comes together in the same skillet used for the chicken. Fresh Parmesan and pasta water give the sauce body without the stringiness of mozzarella.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 2 Servings

Course: Entrees

Cuisine: Italian-American

Ingredients Method

Ingredients

  

Chicken

• 8 oz boneless skinless chicken breast or tenders
• 1/2 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1/2 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon Italian seasoning

Pasta

• 6 oz fettuccine
• Kosher salt for pasta water
• 1/2 cup reserved pasta water

Alfredo Sauce

• 2 tablespoons unsalted butter
• 2 cloves garlic finely minced
• 3/4 cup heavy cream
• 3/4 cup freshly grated Parmesan cheese
• 1/4 teaspoon black pepper
• Kosher salt only as needed

Method

 

1. Bring a large pot of well-salted water to a boil. Cook 6 ounces fettuccine until about 1 minute shy of al dente. Reserve 1/2 cup pasta water, then drain.
2. Pat 8 ounces chicken dry and season with 1/2 teaspoon salt, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper, and 1/4 teaspoon Italian seasoning.
3. Heat 1/2 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook the chicken until deeply golden and 165°F in the thickest part, about 3 to 5 minutes per side depending on thickness. Rest 5 minutes, then slice.
4. Reduce the skillet to medium-low. Melt 2 tablespoons butter, add 2 minced garlic cloves, and cook about 30 seconds, just until fragrant.
5. Pour in 3/4 cup heavy cream and bring to a very gentle simmer for 2 minutes. Reduce the heat to low and gradually stir in 3/4 cup freshly grated Parmesan until smooth. Add 1/4 teaspoon black pepper.
6. Add the drained fettuccine and toss continuously. Add reserved pasta water 1 to 2 tablespoons at a time until the sauce is glossy and coats the noodles rather than sitting heavily on them. Taste before adding any extra salt.
7. Divide the fettuccine between two bowls and top with the sliced chicken. Finish with a little more Parmesan and black pepper if desired.

How to Know It's Done

• Chicken: 165°F in the thickest part. Pasta: just al dente before it enters the sauce. Sauce: glossy and fluid enough to coat the noodles without clumping.

Cook's Notes

• Freshly grated Parmesan matters here; pre-grated cheese is more likely to produce a grainy sauce.
• Keep the sauce below a hard boil after adding Parmesan. High heat can make it greasy or grainy.