Chicken Alfredo Pasta
A proper Alfredo, made from scratch with real cream, fresh Parmigiano Reggiano, and a whisper of nutmeg. Seared chicken on top, tossed pasta underneath.
Grate the Parmigiano yourself rather than reaching for the pre-shredded bag, the anti-caking starch on packaged cheese stops it melting smoothly into the sauce. Rest the chicken for the full 5 minutes before slicing too, it’s an easy step to skip when everything else is moving, but it keeps the juices in the meat instead of on the board.
This one’s best kept in the fridge, up to 3 days, rather than the freezer. Cream and Parmigiano-based sauces like this tend to split once thawed, so it’s not worth freezing.
Chicken Alfredo Pasta
CHICKEN · DINNER · MEDIUM
A proper from-scratch Alfredo
Freshly grated Parmigiano Reggiano melts into a genuinely smooth sauce, pre-shredded cheese just won't do the same thing thanks to the anti-caking starch coating it.
Searing the chicken to 74°C and letting it rest before slicing keeps it juicy, rather than watching all that moisture run out onto the cutting board the second you cut in early.
Pulling the pasta a minute under packet timing means it finishes cooking directly in the sauce, picking up flavour and landing at a just-coated texture instead of gluey or bland.
Chicken Alfredo Pasta
Ingredients
Chicken & Pasta
- 350 g Fettuccine
- 15 ml Olive Oil
- 1 Chicken Breast Halved
- 4 g Onion Powder
- 4 g Garlic Powder
- 4 g Smoked Paprika
- Salt & Pepper
Creamy Alfredo Sauce
- 14 g Unsalted Butter
- 4 Garlic Cloves Grated
- 375 ml Thickened Cream
- 0.1 g Nutmeg Grated
- Parmigiano Reggiano Grated
- Flat Leaf Parsley Chopped
- Salt & Pepper
Method
- Bring a pot of water to a boil and season generously with salt. Cook the fettuccine for 1 minute less than the packet instructions. Drain and reserve ½–1 cup of pasta water.
- Slice the chicken into two fillets and place in a bowl. Add the onion powder, garlic powder, smoked paprika, salt, and pepper. Mix well.
- Place a pan over medium-high heat and add the olive oil. Sear the chicken for 2 ½–3 minutes per side, or until the internal temperature reaches 74°C (165°F). Remove, rest for 5 minutes, and thinly slice.
- Place the same pan, or a clean pan, over medium heat. Add the butter and garlic and sauté for 2 minutes, until the butter foams and the garlic is fragrant but not browned.
- Increase the heat to medium-high, add the cream, and mix well. Season to taste and bring to a boil. Reduce the heat to low and simmer for 5–6 minutes, until thickened and slightly reduced. Add the Parmigiano Reggiano and nutmeg and gently mix to combine.
- Add the drained pasta, mix to coat, and cook for 1 minute. Adjust the consistency with the reserved pasta water if needed. Remove from the heat.
- Serve the Alfredo pasta in a bowl, laying the sliced chicken on top. Garnish with parsley and Parmigiano Reggiano. Dig in.
Why grate the Parmigiano yourself instead of using pre-shredded?⌄
Pre-shredded cheese is coated in anti-caking starch to stop it clumping in the bag, but that same coating stops it melting smoothly into a sauce. Freshly grated melts in cleanly every time.
Can I use chicken thigh instead of breast?⌄
Yes, thigh works well and is a little more forgiving if it overcooks slightly. Sear it the same way and check it reaches 74°C (165°F) internally.
Why let the butter foam but not brown before adding the garlic?⌄
Browned butter has a nutty flavour that doesn't belong in a classic Alfredo, and burnt garlic turns bitter fast. Foaming butter is hot enough to soften the garlic without pushing either past where you want them.
Can I add extra vegetables to this dish?⌄
Sautéed mushrooms or wilted spinach both work well stirred through at the end. Add them after the sauce has thickened so they don't water it down.
