Classic Chicken Alfredo

Step 1

Bring a large pot of salted water to a boil. Add 8 ounces dried fettuccine noodles and cook until al dente, 8 to 10 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.

Step 2

Meanwhile, pat 2 boneless, skinless chicken breasts dry with paper towels. Season with 3/4 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper.

Step 3

Heat 2 tablespoons neutral oil in a large frying pan over medium-high heat until shimmering, 2 to 3 minutes. If you have a pan that has straight sides, here's the time to use it. Do not use a nonstick pan.

Step 4

Swirl the pan just before adding the chicken to evenly coat the pan with oil. Add the chicken and cook, without touching, until the bottom is golden-brown and releases easily from the pan, 5 to 7 minutes. If you try to turn the chicken and it feels stuck, it isn't ready to flip.

Step 5

Turn the chicken over and add 1 tablespoon of the European-style unsalted butter right between them. Pick up the pan and give it a gentle swirl to distribute the melting butter. Cook the chicken until it reaches an internal temperature of 165°F, 5 to 7 minutes more.

Step 6

Transfer the chicken to a plate or clean cutting board and let rest for 3 minutes. Cut into 1/2-inch-thick slices. Cover with aluminum foil while you prepare the rest of the dish.

Step 7

Add the remaining 7 tablespoons European-style unsalted butter to the same pan used for the chicken and place over medium heat until melted. Add 2 cloves minced garlic and sauté until fragrant, 30 seconds to 1 minute.

Step 8

Whisk 1 cup heavy cream, 1 cup finely grated Parmesan cheese, 1/4 teaspoon ground nutmeg, remaining 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper into the butter. Simmer for 3 to 4 minutes. If the sauce is too thick, add some of the reserved pasta cooking water, a few tablespoons at a time, to thin it out.

Step 9

Add the drained fettuccine to the sauce and toss to coat. Divide the pasta among serving bowls and top with a few slices of chicken. Garnish with parsley, more Parmesan, and black pepper if desired.

Recipe Notes