Creamy Chicken Alfredo

Ingredients

• 2 medium boneless skinless chicken breasts
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 8 ounces fettuccine pasta
• 4 tablespoons unsalted butter
• 1 cup heavy cream
• ½ cup whole milk
• 3 clove garlic cloves
• 1 cup grated Parmigiano-Reggiano cheese
• ½ teaspoon fresh lemon juice
• 2 tablespoon fresh parsley
• 1 tablespoon extra-virgin olive oil

Instructions

1. 1

   Remove the 2 medium chicken breasts from the refrigerator and pat them completely dry with paper towels — dry chicken is essential for a golden, crispy sear. Season both sides generously with 0.5 teaspoon of kosher salt and 0.25 teaspoon of freshly ground black pepper.

2. 2

   Peel and mince the 3 garlic cloves very finely — you want almost paste-like pieces that will melt into the sauce. Finely chop 2 tablespoons of fresh parsley and set aside for garnish.

3. 3

   Bring a large pot of salted water to a rolling boil over high heat. Add the 8 ounces of fettuccine and cook according to package directions until al dente — it should bend slightly when pressed between your fingers but still have a subtle firmness in the center. Reserve 1 cup of pasta water before draining, then set the pasta aside.

4. 4

   While the pasta cooks, set a 12-inch stainless steel skillet over medium-high heat. Add 1 tablespoon of extra-virgin olive oil and let it shimmer until wisps of smoke just appear, about 1 minute. Place the seasoned chicken breasts in the hot skillet — you should hear a sharp sizzle on contact.

5. 5

   Sear the chicken without moving it for 6-7 minutes until the bottom develops a deep golden crust and releases easily from the pan. Flip and sear the other side for another 6-7 minutes — the internal temperature should reach 160°F on an instant-read thermometer inserted into the thickest part. Transfer the chicken to a cutting board and tent loosely with foil to keep warm.

6. 6

   Reduce the heat to medium and add 4 tablespoons of unsalted butter to the same skillet. Once melted, add the minced garlic and cook for 30 seconds, stirring constantly — you should smell a sweet, mellow garlic aroma. Don't let the garlic brown, as it will turn bitter.

7. 7

   Pour in 1 cup of heavy cream and 0.5 cup of whole milk. Bring the mixture to a gentle simmer — small bubbles will form around the edges and the surface will start to steam gently. Stir occasionally, about 2-3 minutes.

8. 8

   Remove the skillet from heat. Add 1 cup of grated Parmigiano-Reggiano cheese in three additions, stirring constantly after each addition until the cheese is completely melted and incorporated — this gradual approach prevents clumping. The sauce should be silky and coat the back of a spoon.

9. 9

   Stir in 0.5 teaspoon of fresh lemon juice — this brightens the rich sauce. Taste and adjust salt and pepper if needed. If the sauce seems too thick, add a splash of reserved pasta water, a few tablespoons at a time, until you reach the right consistency.

10. 10

    Slice the rested chicken breasts on the bias into 0.5-inch strips — cutting against the grain keeps the meat tender and allows the silky sauce to cling to each piece.

11. 11

    Add the drained fettuccine to the Alfredo sauce and toss gently with tongs for 30 seconds, coating every strand. The heat from the sauce will finish warming the pasta.

12. 12

    Divide the sauced pasta between two shallow bowls or plates. Arrange the sliced chicken on top and sprinkle with the reserved 2 tablespoons of fresh parsley. Finish with an extra pinch of salt and pepper if desired. Serve immediately while the sauce is creamy and warm.

Tools you’ll need

• large pot
• 12-inch stainless steel skillet
• instant-read thermometer
• cutting board
• chef's knife
• tongs
• wooden spoon
• measuring cups and spoons
• fine microplane (optional, for extra cheese)

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