Creamy White Chicken Alfredo
Al dente fettuccine in a silky Parmesan cream with juicy seared chicken, gently built on the stovetop for a glossy restaurant-style finish.
- Prep Time: 10 mins
- Cook Time: 20–25 mins
- Total Time: 30–35 mins
- Yield: 4–6
Ingredients
– 12–16 oz fettuccine (bronze-cut preferred; GF optional)
– 1–1.5 lb boneless skinless chicken breasts, pounded even
– 2 tbsp olive oil
– 1/2 cup unsalted butter, divided
– 3 cloves garlic, minced
– 1.5–2 cups heavy cream, room temp
– 1–1.5 cups finely grated Parmesan
– 1 tsp kosher salt, to taste
– 1/2 tsp black pepper, to taste
– 2 tbsp chopped parsley
– 1/2–1 cup reserved pasta water
Instructions
1. Boil fettuccine in well-salted water to al dente; reserve 1/2–1 cup pasta water; drain.
2. Season chicken; sear in olive oil until golden and 165°F; rest 5 min; slice.
3. Lower heat; melt half the butter in skillet; sauté garlic 30 sec until fragrant.
4. Stir in room-temp cream; bring to gentle simmer only.
5. Sprinkle in Parmesan gradually, whisking smooth; season lightly.
6. Toss pasta in sauce with splashes of pasta water until glossy and well-coated.
7. Top with sliced chicken, parsley, and pepper; serve in warmed bowls.
Notes
Use micro‑grated Parmesan for fastest melt; avoid boiling after cheese. Adjust viscosity with pasta water. White pepper keeps the sauce visually pale.