Chicken Fettuccine Alfredo
A quick and comforting dish featuring a silky, cheese-forward sauce made with butter, cream, and Parmesan, tossed with chicken and fettuccine.
Ingredients
For the Pasta
- 6 quarts water for boiling pasta
- 1 teaspoon salt for pasta water
- 1 pound fettuccine pasta dried or fresh
For the Sauce
- 8 tablespoons unsalted butter softened
- 1/4 cup heavy cream preferably for richness
- 1/2 cup Parmesan cheese freshly grated (plus extra for serving)
For the Chicken
- 1 pound cooked chicken meat chopped (leftovers work great)
For Serving
- freshly ground black pepper to taste
Instructions
Preparation
- Preheat the oven to 250°F and put a large pasta bowl or casserole dish inside to warm.
- In a mixing bowl, cream the softened butter with a wooden spoon until light and fluffy (about 2–3 minutes).
- Gradually beat in the cream, a little at a time, to keep the mixture smooth.
- Fold in the grated Parmesan a few tablespoons at a time until the sauce is creamy and cohesive. Set aside.
Cooking
- If using raw chicken, dice and sauté in a tablespoon of olive oil over medium-high heat until cooked through (165°F internal temperature). Keep warm. If using leftovers, chop and reheat gently.
- Bring 6 quarts of salted water to a rolling boil. Add the fettuccine and cook until al dente per package instructions.
- Drain the pasta thoroughly and transfer it straight to the warmed bowl.
- Immediately add the chicken and the butter-cheese mixture to the hot pasta.
- Toss vigorously so every strand is coated with sauce. Use a pair of tongs for best results.
- Season with freshly ground black pepper to taste and serve at once with extra grated Parmesan.
Notes
Use low-fat cream or half-and-half for a lighter sauce, but expect a thinner result. For garlic or herbs, add sautéed garlic or chopped parsley when tossing the pasta.