Ingredients
Scale
For the Pasta and Sauce:
- 12 ounces fettuccine (fresh or dried)
- 1/2 cup unsalted butter (preferably high-quality)
- 1 1/2 cups freshly grated Parmesan cheese (avoid pre-grated or canned)
- 1/2 to 1 cup reserved pasta water
- Salt, to taste
- Freshly ground black pepper (optional)
For the Chicken:
- 2 boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon dried Italian herbs (optional)
Instructions
- Cook the Fettuccine:
- Bring a large pot of salted water to a boil.
- Add the fettuccine and cook until al dente, following the package instructions.
- Reserve about 1 cup of the pasta water and drain the rest. Set the pasta aside.
- Cook the Chicken:
- While the pasta is cooking, season the chicken pieces with salt, pepper, garlic powder, and Italian herbs if using.
- Heat olive oil in a large skillet over medium heat.
- Add the chicken and sauté for 5–7 minutes or until cooked through and golden on the outside.
- Remove the chicken from the pan and set aside.
- Start the Alfredo Sauce:
- In the same skillet, reduce heat to low and add the unsalted butter.
- Once melted, add 1/4 cup of the reserved pasta water and stir until the mixture begins to emulsify.
- Incorporate the Pasta:
- Add the drained fettuccine to the butter mixture.
- Toss gently to coat the noodles in the butter and pasta water.
- Add the Parmesan Cheese:
- Sprinkle in half of the grated Parmesan and toss to combine.
- Slowly add another 1/4 cup of pasta water along with the remaining cheese, stirring continuously until the sauce becomes creamy and coats the pasta evenly.
- Adjust the Sauce:
- If the sauce is too thick, add a tablespoon of pasta water at a time until the desired consistency is reached.
- Taste and adjust salt if necessary.
- Combine with Chicken:
- Return the cooked chicken to the skillet.
- Toss with the Alfredo pasta to combine and heat through for another minute or two.
- Finish and Serve:
- Add freshly ground black pepper if desired.
- Serve immediately, optionally garnished with extra Parmesan or a sprinkle of parsley.
Notes
- Avoid High Heat for the Sauce: The Parmesan can clump or become grainy if cooked at too high a temperature. Keep the heat low when incorporating cheese.
- Use Pasta Water Wisely: The starch in the pasta water is essential for helping the butter and cheese emulsify into a smooth sauce. Add it gradually for the best texture.
- Don’t Overcook the Chicken: Cook until just done and remove it from the heat. Overcooking can dry out the chicken and make it rubbery.
- Cheese Quality Matters: The flavor and texture of the sauce depend heavily on the cheese. Choose a fresh, aged Parmesan and grate it yourself.
- Timing is Key: Work quickly once you add the pasta to the pan. Alfredo sauce is best enjoyed fresh and can thicken if it sits too long.
- Prep Time: 15 minutes
- Cook Time: 20 minutes