Make This Chicken Alfredo Once And You'll Be Making It Forever

Ingredients

• 2 pieces Chicken Breast (boneless, skinless, pounded to even thickness)
• 1 tsp Kosher Salt (for seasoning chicken and sauce)
• 1/2 tsp Freshly Ground Black Pepper (plus extra for sauce)
• 2 Tbsp Avocado Oil (high smoke point for searing)
• 12 oz Fettuccine Pasta (can substitute linguine or orecchiette)
• 5 Tbsp Unsalted Butter (4 Tbsp for sauce, 1 Tbsp for pan sauce)
• 1 medium Shallot (finely minced)
• 2 cloves Garlic (minced)
• 1/4 tsp Red Pepper Flakes (optional for background heat)
• 1 cup Heavy Cream (full‑fat for richness)
• 1 cup Parmigiano-Reggiano (finely grated, authentic Italian cheese)
• 1 tsp Fresh Lemon Juice (brightens the pan sauce)
• 1/4 cup Water (for deglazing the skillet)
• 1 Tbsp Fresh Parsley (chopped, optional garnish)

Instructions

1. Pound and Season Chicken

   Place each chicken breast between two sheets of parchment paper and gently pound with a meat mallet until the thickness is uniform (about 1/2 inch). Sprinkle both sides with kosher salt and freshly ground black pepper.

   Time: PT3M

2. Sear Chicken

   Heat a large skillet over medium‑high heat for 2–3 minutes. Add avocado oil and let it shimmer. Lay the chicken away from you and sear 4½ minutes per side until golden brown and cooked through.

   Time: PT12M

   Temperature: medium‑high heat

3. Rest Chicken

   Transfer the chicken to a plate and let rest for 2 minutes before slicing.

   Time: PT2M

4. Cook Pasta

   In a shallow pan, bring enough water to a rolling boil, add a pinch of salt, and drop in the fettuccine. Cook for about 10 minutes, stirring occasionally, until al dente (just under the package time).

   Time: PT12M

   Temperature: high heat

5. Prepare Alfredo Sauce

   In a medium saucepan over medium heat, melt 4 Tbsp butter. Add minced shallot and cook 2 minutes, then add garlic and cook another minute. Sprinkle red pepper flakes and toast 15 seconds. Pour in heavy cream, bring to a gentle simmer, then whisk in grated Parmigiano‑Reggiano in four batches, allowing each addition to melt before adding the next. Finish with a generous grind of black pepper and a pinch of salt.

   Time: PT13M

   Temperature: medium heat

6. Make Pan Sauce from Fond

   Return the skillet used for the chicken to the stove. Add less than 1/4 cup water and scrape the browned bits (fond) with a wooden spoon. Add any chicken drippings, reduce briefly, then whisk in 1 Tbsp cold butter cubed until melted. Finish with a squeeze of lemon juice and a pinch of black pepper.

   Time: PT6M

   Temperature: medium heat

7. Combine Pasta and Sauce

   Drain the pasta, reserving a splash of cooking water. Toss the hot pasta into the Alfredo sauce, stirring over low heat for 1–2 minutes. If the sauce looks too thick, add a tablespoon of reserved pasta water at a time until a silky coating forms.

   Time: PT3M

   Temperature: low heat

8. Plate and Serve

   Slice the rested chicken breast into strips. Divide the creamy pasta among plates, top with chicken slices, and drizzle the pan sauce over everything. Garnish with chopped parsley and an extra sprinkle of Parmesan if desired.

   Time: PT3M

Nutrition Facts

Calories

720

Protein

38 g

Carbohydrates

55 g

Fat

38 g

Fiber

2 g