🥩 Restaurant-Style
Restaurant-Style Chicken Alfredo
Silky parmesan cream sauce clinging to fettuccine with juicy seared chicken.
Method
Boil the pasta
Cook the fettuccine in well-salted water until al dente. Reserve ½ cup of the pasta water, then drain.
Sear the chicken
Season the chicken with salt, pepper and garlic powder. Heat the oil in a large skillet over medium-high and cook 5 to 6 minutes per side until it reaches 165°F. Rest, then slice.
Start the sauce
In the same skillet over medium heat, melt the butter and cook the garlic 30 seconds. Pour in the cream and simmer gently for 3 to 4 minutes.
Melt in the cheese
Reduce the heat to low and whisk in the Parmesan a handful at a time until smooth. Add the nutmeg.
Toss
Add the pasta and toss, loosening with pasta water as needed until the sauce is silky.
Serve
Top with the sliced chicken and parsley. Serve immediately.
Kitchen notes
- Grate the Parmesan yourself. Pre-shredded cheese has anti-caking agents that can make the sauce grainy.
- Keep the heat low once the cheese goes in so the sauce stays smooth.
- The sauce thickens fast, so save extra pasta water for reheating.