Description
This chicken fettuccine alfredo recipe is easy to make with the coziest creamy garlic sauce.
Ingredients
Scale
Pan-Seared Chicken (Optional):
- 2 boneless skinless chicken breasts
- fine sea salt and freshly-ground black pepper
- 1 tablespoon olive oil
Fettuccine Alfredo:
- 1 pound uncooked fettuccine
- 4 tablespoons unsalted butter
- 4 cloves garlic, grated or pressed
- 1 tablespoon all-purpose flour
- 2 cups half and half
- 1/2 teaspoon fine sea salt
- pinch of each: ground nutmeg and white pepper
- 1 cup (1 1/2 ounces) freshly-grated Parmesan cheese
- finely-chopped fresh parsley, for garnish
Instructions
- Prepare the pasta water. Bring a large stockpot of generously-salted water to a boil.
- Cook the chicken (optional). Meanwhile, season the chicken breasts generously on both sides with salt and pepper. Heat the oil in a large nonstick sauté pan over medium-high heat. Add the chicken breasts and sauté for 4-6 minutes per side, until the chicken is cooked through. Transfer the chicken to a clean plate and let it rest for at least 5-10 minutes before slicing into pieces.
- Cook the pasta. Add the pasta to the boiling water and cook until *just* al dente. Drain.
- Sauté the garlic. While the pasta is cooking, melt the butter in the same sauté pan (or you can cook the sauce in a separate pan, simultaneously with the chicken) over medium-high heat. Add the garlic and sauté for 1 minute, stirring frequently. Whisk in the flour and cook, stirring frequently for 1 minute.
- Combine. Whisk in the half and half, salt, white pepper and nutmeg until the mixture is smooth. Continue cooking until the sauce nearly reaches a simmer and thickens. Turn off the heat. Add the cheese and whisk until smooth. Taste and season with additional salt and white pepper if needed.
- Toss. Combine the drained pasta with the sauce either in the stockpot or in the sauté pan and toss until evenly coated.
- Serve. Serve immediately with the chicken and enjoy!
