The classic dish made from pan-seared chicken, garlic, and a parmesan cream sauce. Enhanced to improve overall depth of flavor and sauce consistency, while retaining the simple and easy to follow instructions.
Smashed garlic gives aroma without harsh garlic pieces. Reducing cream first prevents watery sauce.
Cold butter at end is classic restaurant technique to improve sheen. This enhanced Alfredo pairs back ideally with Caesar salad, roasted broccoli, garlic bread, or roasted asparagus.
Ingredients
Scale
Measurement units
- 1 ½ lb Chicken breasts, pounded evenly
- 1 tsp Salt
- ½ tsp Black pepper
- 1 tbsp Olive oil
- ½ tsp Italian seasoning
- 4 tbsp Unsalted butter
- 2 clove Garlic cloves, smashed
- 1 ¼ cup Heavy cream
- 1 ¼ cup Finely grated parmesan
- ¼ cup Pasta water
- 1 tbsp Cold butter
- ¼ tsp Salt
- ¼ tsp Black pepper
- 12 oz Fettuccine
- ¼ cup Extra grated parmesan
- ¼ tsp Cracked black pepper
- 1 tbsp Chopped parsley or basil
Ingredients
Scale
Measurement units
- 1 ½ lb Chicken breasts, pounded evenly
- 1 tsp Salt
- ½ tsp Black pepper
- 1 tbsp Olive oil
- ½ tsp Italian seasoning
- 4 tbsp Unsalted butter
- 2 clove Garlic cloves, smashed
- 1 ¼ cup Heavy cream
- 1 ¼ cup Finely grated parmesan
- ¼ cup Pasta water
- 1 tbsp Cold butter
- ¼ tsp Salt
- ¼ tsp Black pepper
- 12 oz Fettuccine
- ¼ cup Extra grated parmesan
- ¼ tsp Cracked black pepper
- 1 tbsp Chopped parsley or basil
Instructions
Prep the chicken
Pound chicken to even thickness. Season with salt, black pepper, and optional Italian seasoning.
Equipment
- cutting board
- chef's knife
Ingredients
- chicken breasts, pounded evenly (1 ½ lb)
- salt (1 tsp)
- black pepper (½ tsp)
- Italian seasoning (½ tsp)
Sear the chicken perfectly
Heat olive oil in skillet over medium heat (325-350°F surface). Sear chicken 4 to 5 minutes per side until golden and cooked through. Transfer to board and rest.
Equipment
- large stainless or cast iron skillet
- tongs
- cutting board
Ingredients
- chicken breasts, pounded evenly (1 ½ lb)
- olive oil (1 tbsp)
Cook the pasta
Boil fettuccine in heavily salted water. Reserve at least 1 cup pasta water. Drain pasta just shy of fully tender.
Equipment
- large pot
Ingredients
- fettuccine (12 oz)
- pasta water (1 cup)
Sauté the garlic
In same skillet, melt 4 tablespoons butter over medium-low heat (275-300°F surface). Add smashed garlic cloves and cook gently for 1 minute to release aroma without browning.
Equipment
- large stainless or cast iron skillet
Ingredients
- unsalted butter (4 tbsp)
- garlic cloves, smashed (2 clove)
Add the cream
Add heavy cream, scraping up browned bits. Simmer 3 to 4 minutes until slightly thickened.
Equipment
- large stainless or cast iron skillet
- heatproof spatula
Ingredients
- heavy cream (1 ¼ cup)
Add the parmesan
Lift out garlic cloves. Reduce heat to low. Add parmesan gradually, stirring until smooth and glossy.
Equipment
- large stainless or cast iron skillet
- heatproof spatula
Ingredients
- finely grated parmesan (1 ¼ cup)
- salt (¼ tsp)
- black pepper (¼ tsp)
Adjust the consistency
Add splash of pasta water at a time (up to ¼ cup) until sauce loosens and coats spoon.
Equipment
- large stainless or cast iron skillet
Ingredients
- pasta water (¼ cup)
Toss the pasta
Add fettuccine directly to sauce. Toss to coat thoroughly.
Equipment
- large stainless or cast iron skillet
- tongs
Ingredients
- fettuccine (12 oz)
Finish with butter
Stir in 1 tablespoon cold butter to give sauce extra silkiness.
Equipment
- large stainless or cast iron skillet
- heatproof spatula
Ingredients
- cold butter (1 tbsp)
Add the chicken
Slice rested chicken and fold into pasta or arrange on top.
Equipment
- cutting board
- chef's knife
Ingredients
- chicken breasts, pounded evenly (1 ½ lb)
Garnish and serve
Finish with extra parmesan and cracked black pepper.
Ingredients
- extra grated parmesan (¼ cup)
- cracked black pepper (¼ tsp)
- chopped parsley or basil (1 tbsp)
Before you cook
Cook notes
- • Smashed garlic gives aroma without harsh garlic pieces.
- • Reducing cream first prevents watery sauce.
- • Cold butter at end is classic restaurant technique to improve sheen.
- • This enhanced Alfredo pairs back ideally with Caesar salad, roasted broccoli, garlic bread, or roasted asparagus.
- • Slice chicken thinly for better distribution throughout pasta.
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