Ingredients
Equipment
Method
Instructions
- Bring a large pot of salted water to a rolling boil for the fettuccine.
- Slice each chicken breast in half horizontally (widthwise) to make thinner cutlets. Pat the cutlets dry with paper towels and season both sides with coarse salt and freshly cracked pepper.
- Heat 2 tablespoons olive oil in a large skillet or rondeau over medium-high heat until it shimmers and just begins to smoke.
- Add the chicken cutlets to the pan in a single layer. Cook undisturbed 4 to 5 minutes, then flip and cook another 4 to 5 minutes, or until browned on both sides and cooked through. Transfer the chicken to a plate and let rest.
- Add the remaining 1 tablespoon olive oil to the same pan, then add the 2 finely minced garlic cloves and the peeled, small diced shallot. Cook 30 to 45 seconds, stirring, until fragrant (do not let the garlic burn).
- Pour in 1 1/2 cups heavy whipping cream and cook over medium heat 2 to 3 minutes to heat through and begin to reduce slightly.
- Stir in 1 cup grated Parmigiano Reggiano. Reduce the heat to low–medium and stir until the cheese is fully melted and the sauce has thickened, about 3 to 4 minutes. Taste and season with coarse salt and freshly cracked pepper as needed.
- Add 1 pound fettuccine to the boiling water and cook according to the package instructions, stirring occasionally. Before draining, reserve a ladle or two of the pasta cooking water.
- Drain the pasta and add it to the pan with the sauce. Toss the pasta in the sauce to coat evenly, adding reserved pasta water a ladle at a time if the sauce needs loosening.
- Slice the rested chicken cutlets into strips. Toss the chicken with the sauced pasta or arrange the chicken on top. Serve immediately.
Notes
Notes
Nothing can ruin pasta with chicken and alfredo sauce quite like dry, rubbery chicken, so do your best not to overcook the chicken. The key is to slice the breasts into thin cutlets to help them cook and crisp up quickly in the hot pan. Once they’re no longer pink on the inside, transfer the chicken breasts to a cutting board for 5 minutes to lock in their delicious juices and flavor.
Prevent the cheese from clumping in the sauce:
The best way to avoid a clumpy alfredo sauce is to lower the heat and gradually stir in the freshly grated parmesan rather than all at once. I don’t recommend using pre-grated parmesan as it contains anti-caking agents that prevent it from melting as nicely.
Don’t overcook the pasta
: Follow the package instructions to cook the pasta only to al dente (tender with a slight bite). The noodles will continue to cook and soften in the sauce.
Always save some of the pasta cooking water
: This starchy liquid gold is the secret to a silky smooth sauce that clings to every strand of pasta. I always save 1 to 1 ½ cups before draining the rest.
If your alfredo sauce is too thin,
let it simmer for a few extra minutes or add more parmesan to thicken it.
Make-Ahead:
The pasta is best enjoyed when tossed in the alfredo sauce and topped with chicken.
How to Store:
Cover and refrigerate the leftover pasta and chicken in an airtight container for up to 3 days. Alfredo sauce doesn’t freeze well, as it can separate and become grainy.
How to Reheat:
Reheat the pasta in a pan over low heat. Add a splash of water and stir continuously until it’s creamy and heated.
Nothing can ruin pasta with chicken and alfredo sauce quite like dry, rubbery chicken, so do your best not to overcook the chicken. The key is to slice the breasts into thin cutlets to help them cook and crisp up quickly in the hot pan. Once they’re no longer pink on the inside, transfer the chicken breasts to a cutting board for 5 minutes to lock in their delicious juices and flavor.
Prevent the cheese from clumping in the sauce:
The best way to avoid a clumpy alfredo sauce is to lower the heat and gradually stir in the freshly grated parmesan rather than all at once. I don’t recommend using pre-grated parmesan as it contains anti-caking agents that prevent it from melting as nicely.
Don’t overcook the pasta
: Follow the package instructions to cook the pasta only to al dente (tender with a slight bite). The noodles will continue to cook and soften in the sauce.
Always save some of the pasta cooking water
: This starchy liquid gold is the secret to a silky smooth sauce that clings to every strand of pasta. I always save 1 to 1 ½ cups before draining the rest.
If your alfredo sauce is too thin,
let it simmer for a few extra minutes or add more parmesan to thicken it.
Make-Ahead:
The pasta is best enjoyed when tossed in the alfredo sauce and topped with chicken.
How to Store:
Cover and refrigerate the leftover pasta and chicken in an airtight container for up to 3 days. Alfredo sauce doesn’t freeze well, as it can separate and become grainy.
How to Reheat:
Reheat the pasta in a pan over low heat. Add a splash of water and stir continuously until it’s creamy and heated.