Chicken fettuccine Alfredo is the ultimate Roman comfort food. While traditionally the sauce is made from just butter emulsified with Parmesan for a rich, creamy sauce, we take it to another level with reduced cream.
The most important step is scraping off the fond from the pan with the cream before making the sauce. The cream takes on an intense chicken flavor that is then brightened with garlic and lemon zest.
Check out our best chicken recipes.
Chicken Fettuccine Alfredo
Recipe from the Tasting Table Test Kitchen
Yield: 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
2 tablespoons olive oil
12 ounces (1 large) boneless, skinless chicken breast, cut crosswise into ½-inch strips
Kosher salt and freshly ground black pepper, to taste
2 cups heavy cream
1 teaspoon lemon zest
2 garlic cloves, grated
Pinch red pepper flakes, plus more for garnish
1 pound dried fettuccine pasta
1½ cups freshly grated Parmesan cheese
3 tablespoons butter
Chopped fresh parsley, for garnish
1. In a 12-inch skillet, heat the olive oil over medium-high heat. Season the chicken with salt and pepper, then cook, stirring as needed until golden brown, 4 minutes. Add the heavy cream, lemon zest, garlic and pepper flakes, and bring to a simmer. Cook until reduced by half, 7 minutes.
2. Meanwhile, in a large pot of boiling salted water, cook the fettuccine until al dente, 10 to 12 minutes. Drain, reserving ¼ cup of pasta water, and add to the pan, along with the grated Parmesan and the butter. Toss the pasta until well coated, then season with salt and pepper.
3. Transfer to a platter and garnish with pepper flakes and chopped parsley, then serve.
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