Chicken Fettuccine Alfredo
A creamy, rich sauce envelopes strands of pasta resting underneath a tender cutlet of chicken, simply seasoned and sauté in a savory olive oil. It’s a classic found on many menus and you’ll be pleasantly surprised to see how easy it is to make!
Ingredients
- For the chicken and pasta:
- 4 chicken cutlets, cut or pounded thin, about 1 to 1-¼ pounds
- 1-½ teaspoons kosher salt, divided
- ¼ teaspoon freshly cracked black pepper
- 2 tablespoons olive oil
- 4 cups chicken stock
- 8 ounces fettuccine
- For the base of the Alfredo sauce:
- 6 tablespoons butter
- 2 cups heavy cream
- ½ teaspoon kosher salt
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon freshly cracked black pepper
- 1 cup grated Parmesan cheese, plus extra for serving
Instructions
- About 25 minutes before cooking, season both sides of the chicken cutlets with ½ teaspoon of the kosher salt and the pepper. Let the chicken rest for about 20 minutes.
- To make the Alfredo sauce:
- Warm the butter and the cream in a saucepan over low heat until the butter has melted, about 10 minutes.
- Stir in the kosher salt, grated nutmeg, and the black pepper. Keep warm on low heat while you cook the chicken and the pasta.
- To cook the chicken and pasta:
- Pour the olive oil into a large, deep sauté pan and warm over medium heat. Place the cutlets in the pan and cook until golden on each side, about 2 to 3 minutes per side. Cook in batches if necessary – you don’t want to crowd the chicken while it’s cooking.
- Transfer the cutlets to a rimmed baking sheet and place in a 200-degree oven to stay warm while you cook the pasta and the sauce.
- Pour the stock and the remaining 1 teaspoon kosher salt into the same sauté pan you used to cook the chicken – no need to wipe the pan out. Bring the stock to a boil over medium heat. Add the pasta, stirring into the stock.
- Continue cooking until most of the stock has been absorbed and the pasta is tender, about 12 minutes. Stir the pasta frequently while it cooks to help it absorb the stock and cook evenly.
- Once the pasta is tender, ladle the Alfredo sauce into the pan with the pasta, tossing to coat as you go, adding more as needed to completely coat the pasta., reserving a small amount for serving. Toss in the Parmesan cheese, blending into the pasta.
- Finish the pasta by stirring in the grated Parmesan cheese.
- To serve:
- Slice the chicken cutlets into strips. Divide the pasta between plates or pasta bowls and top with slices of the sautéed chicken. Drizzle with any extra sauce and sprinkle with Parmesan cheese.
Notes
* This makes enough for 3 generous servings, 4 servings if you're also serving a salad.