Making Chicken Alfredo Faster Than A Restaurant

Ingredients

• 2 pieces Chicken Thighs (skin‑on, boneless (deboned by hand))
• 200 g All‑Purpose Flour (for pasta dough, sifted)
• 2 large Eggs (room temperature)
• 240 ml Heavy Cream (full‑fat for best emulsification)
• 30 g Unsalted Butter (cut into cubes)
• 4 cloves Garlic (crushed)
• 50 g Parmigiano Reggiano (freshly grated)
• 30 g Pecorino Romano (freshly grated)
• 1 tsp Fresh Thyme (leaves stripped)
• 1 tsp Kosher Salt (plus extra for pasta water)
• ½ tsp Black Pepper (freshly ground)

Instructions

1. Debone the Chicken Thighs

   Place each skin‑on thigh on a cutting board, make a shallow incision down the center, and use your fingertips to separate the meat from the bone, then pull the bone out and set it aside for stock.

   Time: PT5M

2. Season and Sear

   Pat the deboned thighs dry, season generously with kosher salt and freshly ground black pepper, then heat a skillet over medium‑high (about 400°F) with a splash of oil and sear each side 3‑4 minutes until golden.

   Time: PT5M

   Temperature: 400°F

3. Finish in the Oven

   Transfer the skillet to a pre‑heated oven at 375°F and bake for 10 minutes, or until the internal temperature reaches 165°F.

   Time: PT10M

   Temperature: 375°F

4. Make Pasta Dough

   In the stand mixer bowl, combine the flour and eggs. Mix on low speed with the dough hook until a shaggy mass forms, then knead for 2‑3 minutes until smooth and elastic.

   Time: PT5M

5. Roll and Cut Fettuccine

   Divide the dough into 4 pieces. Using the pasta roller, flatten each piece to a thin sheet (setting 2‑3). Feed the sheets through the fettuccine cutter to create ribbons, then lightly toss with flour to prevent sticking.

   Time: PT10M

6. Boil Pasta

   Bring a large pot of salted water (1 tbsp salt per 4 L) to a rolling boil, add the fresh fettuccine, and cook for 2‑3 minutes until al dente. Reserve ½ cup pasta water, then drain.

   Time: PT4M

   Temperature: 212°F

7. Prepare the Alfredo Sauce

   In the same skillet used for the chicken, melt butter over medium heat, add crushed garlic and sauté 30 seconds. Pour in heavy cream, bring to a gentle simmer, then whisk in grated Parmigiano and Pecorino until smooth. Add fresh thyme, season with salt and pepper.

   Time: PT5M

   Temperature: Medium

8. Combine Pasta and Sauce

   Add the drained fettuccine to the sauce, tossing with tongs. Pour in ¼ cup reserved pasta water to help emulsify; continue tossing until the noodles are glossy and coated.

   Time: PT2M

9. Slice Chicken and Plate

   Remove the chicken from the oven, let rest 2 minutes, then slice against the grain. Plate a generous portion of sauced fettuccine, top with sliced chicken, and finish with a sprinkle of extra grated Parmigiano.

   Time: PT2M

10. Cleanup

    While the chicken rests, soak the skillet and pasta tools. Wash all utensils, wipe the work surface, and store leftovers.

    Time: PT10M

Nutrition Facts

Calories

820

Protein

45 g

Carbohydrates

70 g

Fat

35 g

Fiber

2 g