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Creamy chicken fettuccine alfredo with a nutmeg infusion and glossy pasta water emulsion in a skillet.

Creamy Chicken Fettuccine Alfredo

Rebecca Blumer
Indulge in this restaurant-style Chicken Fettuccine Alfredo, featuring a silky, stable sauce made with starchy pasta water and a secret hint of nutmeg for incredible depth of flavor.
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Prep Time 5 minutes
Cook Time 41 minutes
Resting time 1 minute
Total Time 47 minutes
Course Main Course
Cuisine Italian-American
Servings 4 servings
Calories 845 kcal

Equipment

  • Large Pot
  • Deep Skillet
  • Grill or grill pan
  • Cheese grater

Ingredients
 

  • 1 lb fettuccine
  • 1 chicken breast, sliced in half
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 4 oz butter
  • 3 cloves garlic, chopped
  • 1 cup pecorino cheese, shredded
  • Freshly grounded black pepper to taste
  • Salt to taste
  • 1 handful parsley, chopped

Instructions
 

Pasta first, and save the liquid gold

  • Bring a big pot of water to a rolling boil and add a dash of salt. Drop in the 1lb fettuccine and cook according to the package directions, stirring now and then so the strands do not stick.
  • Right before you drain, scoop out at least 1/2 cup of the hot, cloudy pasta water and set it aside to use for the sauce later.

Grill the chicken for juicy, tender bites

  • Season the chicken breast halves with salt and freshly grounded black pepper. Grill for about 5 minutes per side until lightly browned and halfway cooked.
  • Remove from heat and cut into smaller pieces while warm so they stay moist.

Build the butter and garlic base

  • Set a deep skillet over a medium-high flame and melt the 4 oz butter until glossy. Lower the flame to medium.
  • Add the chopped garlic and the chicken pieces. Stir constantly for about 2 minutes until the garlic is fragrant and the chicken is coated in butter.

Simmer, then turn it into velvet

  • Pour in the 2 cups whole milk and 1/2 cup heavy cream, stirring to deglaze the pan. Bring to a boil over medium-high heat, then immediately reduce to low.
  • Simmer on low for 10 to 15 minutes, stirring occasionally, until the sauce lightly coats the back of a spoon.
  • Stir in the cooked fettuccine and the 1 cup shredded pecorino cheese. Stir for about 2 minutes until melted. Gradually add 1/4 cup of the reserved pasta water and a pinch of nutmeg.
  • Serve immediately topped with chopped parsley and extra black pepper.

Notes

Pro Tip: Pull the chicken from the grill at 160°F and let the carryover heat finish it to 165°F to ensure it remains juicy and tender.
Texture Secret: Let the pasta sit for 60 seconds after tossing, this allows the sauce to thicken and properly hug every strand of fettuccine.
Cheese Quality: Always grate your cheese from a block rather than using pre-shredded varieties, as anti-caking agents can prevent a smooth melt.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 845kcalCarbohydrates: 62gProtein: 38gFat: 49gSaturated Fat: 31gCholesterol: 155mgSodium: 820mgPotassium: 315mgFiber: 2.5gSugar: 6.2gVitamin A: 1580IUVitamin C: 2.1mgCalcium: 410mgIron: 2.4mg
Keyword alfredo sauce, chicken fettuccine alfredo, Creamy Pasta
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