Chicken Fettuccine Alfredo

Ingredients

• Kosher salt and freshly ground black pepper (For seasoning the pasta water, chicken, and finished dish; use generously for the pasta water and to taste elsewhere.)
• 12 oz Fettuccine
• Olive oil (For tossing with the drained pasta; use a splash.)
• 12 oz Boneless, skinless chicken breast (About 2 breasts; slice into 1/4-inch-thick strips.)
• 8 tbsp Unsalted butter (1 stick total; use 2 tablespoons for the chicken and the remaining 6 tablespoons for the sauce.)
• 2 cup Heavy cream
• Freshly grated nutmeg (2 pinches.)
• 1.5 cup Freshly grated Parmigiano-Reggiano

Steps

1. 1

   Bring a large pot of water to a boil and salt it generously. Add the fettuccine and cook according to the package directions until al dente—tender but still slightly firm. Reserve a little of the salted pasta water, then drain the pasta and toss it with a splash of olive oil.

2. 2

   While the pasta cooks, slice the chicken breast into 1/4-inch-thick strips. Arrange the strips on a plate or sheet of waxed paper, then season them with salt and pepper.

3. 3

   Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in a single layer. Cook without moving the pieces until the underside is browned, 1 to 2 minutes. Flip the chicken and cook until the second side is browned and the chicken is cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.

4. 4

   Reduce the skillet heat to medium. Add the remaining 6 tablespoons of butter and scrape the bottom of the skillet with a wooden spoon to release the browned bits. When the butter has mostly melted, whisk in the heavy cream and nutmeg. Bring the mixture to a simmer and cook for 2 minutes. Lower the heat to keep the sauce just warm.

5. 5

   Whisk the grated Parmigiano-Reggiano into the warm sauce. Add the cooked chicken and drained pasta, then toss well until the sauce coats the pasta. Season with salt and pepper, and serve immediately in heated bowls.

Notes

The sauce may look thin in the skillet at first; it thickens and clings to the pasta when the chicken and noodles are tossed in. Serve the Alfredo right away. If the sauce becomes too thick as it sits, stir in small splashes of the reserved salted pasta water. A simply dressed green salad and warm garlic bread are suggested accompaniments.

Nutrition per serving

• main
• pasta
• Italian
• chicken
• stovetop
• quick
• comfort food