Pan seared chicken served over fettuccine coated in classic cream and parmesan Alfredo sauce. Silky, rich, and familiar. The restaurant dish people expect, made clean and achievable at home without heavy thickeners or shortcuts.
This is the restaurant style Alfredo people expect. Silky, creamy, comforting. A splash of pasta water can rescue over thickened sauce.
Chicken can be grilled instead of pan seared for lighter version. Pairs back with roasted broccoli, Caesar salad, garlic bread, and simple spaghetti.
Ingredients
Scale
Measurement units
- 1 ½ lb Chicken breasts, thinly sliced or pounded
- 1 tsp Salt
- ½ tsp Black pepper
- 1 tbsp Olive oil
- 4 tbsp Unsalted butter
- 2 clove Garlic cloves, minced
- 1 cup Heavy cream
- 1 cup Finely grated parmesan
- ¼ tsp Salt
- ¼ tsp Black pepper
- 12 oz Fettuccine
- ½ cup Reserved pasta water
Ingredients
Scale
Measurement units
- 1 ½ lb Chicken breasts, thinly sliced or pounded
- 1 tsp Salt
- ½ tsp Black pepper
- 1 tbsp Olive oil
- 4 tbsp Unsalted butter
- 2 clove Garlic cloves, minced
- 1 cup Heavy cream
- 1 cup Finely grated parmesan
- ¼ tsp Salt
- ¼ tsp Black pepper
- 12 oz Fettuccine
- ½ cup Reserved pasta water
Instructions
Prep the chicken
Slice or pound chicken breasts to even thickness. Season both sides with salt and black pepper.
Equipment
- cutting board
- chef's knife
Ingredients
- chicken breasts or pounded (1 ½ lb), thinly sliced
- salt (1 tsp)
- black pepper (½ tsp)
Sear the chicken
Heat olive oil in large skillet over medium heat (325-350°F surface). Add chicken and cook 4 to 5 minutes per side until golden and cooked through. Transfer to board and rest.
Equipment
- large skillet
- tongs
- cutting board
Ingredients
- chicken breasts or pounded (1 ½ lb), thinly sliced
- olive oil (1 tbsp)
Cook the pasta
Boil fettuccine in salted water until just tender. Reserve ½ cup pasta water before draining.
Equipment
- large pot
Ingredients
- fettuccine (12 oz)
- reserved pasta water (½ cup)
Sauté the garlic
In same skillet, melt butter over medium-low heat (275-300°F surface). Add garlic and cook 30 seconds until fragrant.
Equipment
- large skillet
Ingredients
- unsalted butter (4 tbsp)
- garlic cloves (2 clove), minced
Add the cream
Pour in heavy cream and bring to gentle simmer for 2 minutes.
Equipment
- large skillet
Ingredients
- heavy cream (1 cup)
Add the parmesan
Reduce heat to low. Add parmesan gradually, stirring until smooth. Do not boil.
Equipment
- large skillet
Ingredients
- finely grated parmesan (1 cup)
- salt (¼ tsp)
- black pepper (¼ tsp)
Toss pasta in sauce
Add cooked fettuccine directly into sauce. Toss to coat. Add splash of pasta water if needed to loosen and gloss sauce.
Equipment
- large skillet
- tongs
Ingredients
- fettuccine (12 oz)
- reserved pasta water (¼ cup)
Add the chicken
Slice rested chicken into strips and fold into pasta or arrange on top.
Equipment
- cutting board
- chef's knife
Ingredients
- chicken breasts or pounded (1 ½ lb), thinly sliced
Serve immediately
Sauce thickens as it sits. Plate right away.
Before you cook
Cook notes
- • This is the restaurant style Alfredo people expect. Silky, creamy, comforting.
- • A splash of pasta water can rescue over thickened sauce.
- • Chicken can be grilled instead of pan seared for lighter version.
- • Pairs back with roasted broccoli, Caesar salad, garlic bread, and simple spaghetti.
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