Description
Homemade chicken fettuccine alfredo emerges as a creamy Italian classic that delights pasta enthusiasts. Rich parmesan sauce and tender chicken create a comforting meal you’ll savor with pure culinary pleasure.
Ingredients
Scale
- 1 lb (500 g) chicken breasts or thighs, boneless and skinless
- 14 oz (400 g) fettuccine pasta
- 1 ½ cups (375 ml) heavy cream
- 1 cup (100 g) Parmesan cheese, freshly grated
- 4 tbsps unsalted butter
- 2 tbsps olive oil or butter
- 4 cloves garlic, minced
- ½ cup (120 ml) pasta water
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Pasta Preparation: Bring a generously salted water pot to a vigorous boil, then delicately submerge fettuccine, stirring intermittently to prevent clumping. Cook until achieving an al dente texture.
- Liquid Preservation: Reserve a portion of starchy pasta water before completely draining, then transfer fettuccine to a warmed serving vessel.
- Sauce Foundation: In a companion skillet, transform butter into a golden, frothy state over medium heat. Introduce minced garlic, swiftly stirring to unlock its aromatic potential without scorching.
- Cream Integration: Stream heavy cream into the skillet, whisking methodically to craft a silken sauce base. Gradually incorporate Parmesan cheese, maintaining constant motion to ensure a smooth consistency.
- Seasoning Refinement: Delicately balance the sauce with salt and freshly ground black pepper, adjusting to personal taste preferences.
- Protein Incorporation: Fold cooked chicken into the velvety sauce, allowing the meat to absorb the rich flavor profile and reach optimal temperature.
- Final Assembly: Cascade the luxurious sauce over the waiting fettuccine, utilizing reserved pasta water to fine-tune the sauce’s consistency if needed. Tenderly toss to ensure complete and even coating.
- Presentation: Elevate the dish with a sprinkle of freshly chopped parsley and additional Parmesan cheese. Serve immediately while the sauce remains at its most decadent and inviting temperature.
Notes
- Preserve Pasta Starchiness: Capture some pasta water before draining, which helps create a silkier, more cohesive sauce by adding natural thickening agents.
- Prevent Cheese Clumping: Gradually add Parmesan and whisk continuously to ensure a smooth, velvety sauce without unwanted cheese lumps.
- Control Sauce Consistency: Use reserved pasta water to thin or adjust the sauce’s texture, allowing perfect coating and preventing a too-thick or dry alfredo.
- Maximize Flavor Infusion: Warm cooked chicken directly in the sauce to help it absorb rich, creamy flavors and prevent bland protein.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 740
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 45 g
- Saturated Fat: 24 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 150 mg