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Creamy Fettuccine Alfredo with Sautéed Chicken Recipe

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4.3 from 4 reviews

This classic Fettuccine Alfredo recipe features tender pasta tossed in a rich and creamy homemade Alfredo sauce, enhanced with garlic, Parmesan cheese, and a hint of nutmeg and white pepper. Optional sautéed chicken breasts add a hearty touch, making it a perfect comforting meal ready in just 40 minutes.

Ingredients

Chicken

  • 2 boneless skinless chicken breasts
  • Fine sea salt and freshly-ground black pepper, to taste
  • 1 tablespoon olive oil

Pasta

  • 1 pound uncooked fettuccine

Alfredo Sauce

  • 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 ground nutmeg
  • Pinch of white pepper
  • 1 cup (1 1/2 ounces) freshly-grated Parmesan cheese

Garnish

  • Finely-chopped fresh parsley, for garnish

Instructions

  1. Prepare the pasta water: Bring a large stockpot of generously-salted water to a rolling boil, ensuring there’s enough water to cook the pasta thoroughly without sticking.
  2. Cook the chicken (optional): While the water comes to a boil, season the chicken breasts generously on both sides with fine sea salt and freshly ground black pepper. Heat 1 tablespoon olive oil in a large nonstick sauté pan over medium-high heat. Add the chicken breasts and cook for 4-6 minutes per side, until fully cooked through and golden brown on the outside. Transfer to a plate and let rest for 5-10 minutes before slicing into bite-sized pieces.
  3. Cook the pasta: Add the fettuccine to the boiling salted water and cook until just al dente, usually around 10-12 minutes depending on the brand. Drain the pasta well.
  4. Sauté the garlic: In the same sauté pan used for the chicken (or a separate pan), melt 4 tablespoons unsalted butter over medium-high heat. Add the grated or pressed garlic and sauté for about 1 minute while stirring constantly to release its aroma without browning.
  5. Make the roux: Whisk in 1 tablespoon all-purpose flour with the garlic and butter, continuing to cook and stir for 1 minute to form a light roux which will help thicken the sauce.
  6. Prepare the Alfredo sauce: Gradually whisk in 2 cups half and half, along with 1/2 teaspoon fine sea salt, and pinch each of ground nutmeg and white pepper. Stir continuously until the mixture is smooth and begins to thicken, almost reaching a simmer but do not boil.
  7. Finish the sauce: Turn off the heat and whisk in 1 cup freshly grated Parmesan cheese until the sauce is smooth and creamy. Taste the sauce and adjust seasoning with additional salt and white pepper if needed.
  8. Toss pasta with sauce: Combine the drained fettuccine with the Alfredo sauce either in the large stockpot or back in the sauté pan. Toss gently until every strand is evenly coated with the rich sauce.
  9. Serve: Plate the pasta immediately, garnish with finely chopped fresh parsley, and top with sliced sautéed chicken if using. Serve hot and enjoy a luscious, creamy classic Italian meal.

Notes

  • For best flavor, freshly grate the Parmesan cheese rather than using pre-grated varieties.
  • Be careful not to overcook the garlic as it can become bitter.
  • Letting the chicken rest after cooking ensures juicier, more tender slices.
  • You can substitute heavy cream for half and half for an even richer sauce.
  • Adding a pinch of nutmeg adds a subtle complexity enhancing the creamy flavor.
  • This recipe can be made vegetarian by omitting the chicken.

Find it online: https://bitezly.com/creamy-fettuccine-alfredo-with-sauteed-chicken-recipe/