Description
This classic Chicken Alfredo Pasta recipe features tender seared chicken breast served over fettuccine coated in a rich, creamy Parmesan and Romano cheese sauce. Ready in 35 minutes, this comforting Italian-American dish is perfect for a satisfying weeknight dinner or casual gathering. The creamy sauce is made with a simple roux and half-and-half, enhanced with garlic and a blend of sharp cheeses, creating a luscious coating for perfectly cooked pasta and chicken strips.
Ingredients
Scale
Chicken
- 1 large boneless, skinless chicken breast (or 2 small, about ¾-1 lb.)
- Salt and black pepper, to taste
- Olive oil, for searing
Sauce
- 6 tablespoons salted butter (high quality)
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 3 cups half and half (half cream, half milk)
- ¾ cup Parmesan cheese, grated
- ½ cup Romano cheese, grated
- Salt and black pepper, to taste
Pasta and Garnish
- ¾ lb. fettuccine pasta
- Fresh parsley, chopped, for garnish
Instructions
- Reserve pasta water: After boiling the pasta, reserve 1 cup of pasta water. This starchy water helps adjust sauce consistency if needed later and is useful when reheating leftovers.
- Prepare ingredients and water: Measure out all ingredients before starting. Bring a pot of salted water to a boil for cooking the pasta.
- Prepare chicken: Slice the chicken breast lengthwise into 2-3 thinner slices. Pat dry and season both sides with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the chicken for about 4-5 minutes per side until golden and cooked through. Set aside to rest for 10 minutes, then slice into strips. Leave the chicken drippings (‘fond’) in the pan but wipe away any burnt bits.
- Cook pasta: Boil the fettuccine according to package instructions until al dente. Drain the pasta and keep the reserved pasta water.
- Make sauce – melt butter and cook garlic: In the same skillet used for chicken, melt the butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
- Add flour to form roux: Whisk in the flour and cook for 1-2 minutes, stirring constantly to avoid lumps, creating a light roux.
- Add half and half gradually: Slowly add half and half in small splashes, stirring continuously to combine smoothly with the roux.
- Simmer sauce: Bring the mixture to a gentle bubble, then reduce heat to low. Let it simmer while occasionally stirring; the sauce will thicken as some liquid evaporates.
- Incorporate cheeses: Over low heat, gradually stir in the grated Parmesan and Romano cheeses until melted and smooth. Taste and adjust seasoning with salt and pepper as desired.
- Toss pasta in sauce: Add the drained fettuccine to the sauce and toss until the pasta is well coated. The pasta will absorb some sauce and help thicken it further.
- Add chicken and reheat: Return the sliced chicken to the skillet with the pasta and sauce, tossing to combine. Heat through for 1-2 minutes to warm the chicken.
- Garnish and serve: Sprinkle chopped fresh parsley over the dish and serve immediately for best flavor and presentation.
Notes
- Reserving pasta water is key for adjusting sauce consistency if it becomes too thick.
- Use high-quality salted butter and fresh cheeses for the richest flavor.
- If sauce thickens too much, add reserved pasta water a little at a time while stirring.
- Allow the chicken to rest after searing to keep it juicy before slicing.
- This recipe serves 6 moderate portions.
