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fettuccine coated in a smooth pale Alfredo sauce with sliced cooked skinless chicken breast resting on the noodles in a plain shallow bowl
Melissa Hart

Classic Chicken Alfredo

Cook the chicken cutlets first and let them rest while the fettuccine finishes, so the sauce doesn't have to wait in a cooling pan. A gentle cream simmer is enough to bring the butter and dairy together before the Parmesan goes in off the heat. Keep the cheese finely grated. Big shreds take longer to melt and tempt you to turn the heat up when the sauce really needs patience and a little pasta water. The final coating should slide around the noodles while the sliced chicken stays juicy on top.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 8 oz dry fettuccine
  • 1 tbsp fine salt for pasta water
  • 1 lb boneless skinless chicken breast sliced horizontally into 1/2-inch cutlets
  • 1/2 tsp fine salt for chicken
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 3/4 cup heavy cream
  • 1/4 cup whole milk
  • 3/4 cup freshly finely grated Parmesan about 2 oz

Method
 

  1. Cook fettuccine in water with the tablespoon salt until 1 minute short of the package time. Reserve 1 cup pasta water before draining.
  2. Meanwhile, season chicken with its salt and pepper. Heat oil in a large skillet and cook cutlets for 4 to 5 minutes per side until at least 165°F; transfer to a board to rest.
  3. Reduce heat to low and melt butter in the skillet. Add cream and milk and bring to a gentle simmer for 2 minutes, scraping up the lightly browned bits.
  4. Add fettuccine and 1/4 cup reserved pasta water and toss for 1 to 2 minutes until the pasta is tender. Remove from heat and stir Parmesan in gradually, loosening with more water if needed.
  5. Slice the rested chicken and serve over the sauced fettuccine while the coating is smooth and loose.