"
Perfect balance of creamy and savory!|Best homemade Alfredo sauce ever tried!|Kids requested seconds and thirds!|Buttery smooth sauce coats pasta perfectly!|Restaurant quality without complicated steps!|Chicken stays tender and flavorful!|Easier than expected for such elegance!|My new go-to comfort food recipe!
"
Chicken Alfredo Recipe
Learn how to make this quick and easy Chicken Alfredo recipe that rivals any restaurant version! Tender chicken breast in a luxuriously creamy homemade Alfredo sauce, perfectly coating al dente fettuccine for a comforting weeknight dinner everyone will love.
<ul class="ingredients-main-list">
<li class="ingredients-single-item">450g fettuccine pasta</li>
<li class="ingredients-single-item">500g boneless, skinless chicken breasts</li>
<li class="ingredients-single-item">2 tbsp olive oil</li>
<li class="ingredients-single-item">3 tbsp unsalted butter</li>
<li class="ingredients-single-item">4 cloves garlic, minced</li>
<li class="ingredients-single-item">350ml heavy cream (double cream)</li>
<li class="ingredients-single-item">200g Parmesan cheese, freshly grated</li>
<li class="ingredients-single-item">1/2 tsp ground nutmeg</li>
<li class="ingredients-single-item">2 tsp Italian herbs</li>
<li class="ingredients-single-item">Salt and freshly ground black pepper, to taste</li>
<li class="ingredients-single-item">2 tbsp fresh parsley, chopped (for garnish)</li>
</ul>
<ol class="no-list-style">
<li class="MethodStepper">
<h4 class="step-title">Step 1</h4>
Bring a large pot of generously salted water to a boil. Remember, your pasta water should taste like the sea! This is your first opportunity to season the pasta itself. While waiting for the water to boil, prep your other ingredients to save time.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 2</h4>
Place the chicken breasts on a cutting board and cover with cling film. Using a meat mallet or the bottom of a heavy pan, gently pound the chicken to an even thickness of about 1.5cm. This ensures even cooking. Season both sides generously with salt and freshly ground black pepper.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 3</h4>
Heat the olive oil in a large frying pan over medium-high heat until shimmering. Add the chicken breasts and cook for 5-6 minutes on each side until golden brown and the internal temperature reaches 75°C. Transfer to a clean cutting board, cover loosely with foil, and let rest for 5 minutes before slicing into thin strips against the grain.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 4</h4>
While the chicken is resting, cook the fettuccine in the boiling water according to package instructions until al dente, usually 8-10 minutes. Reserve about 240ml of the starchy pasta water before draining. This water is liquid gold for adjusting the sauce consistency later!
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 5</h4>
In the same pan you cooked the chicken (don't wash it - those browned bits add flavor!), melt the butter over medium heat. Add the minced garlic and sauté for 30-60 seconds until fragrant but not browned. Watch carefully as garlic can burn quickly and turn bitter.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 6</h4>
Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Reduce the heat to medium-low and let the sauce simmer for 2-3 minutes until it begins to thicken slightly. Add the Italian herbs and nutmeg, stirring to combine.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 7</h4>
Gradually add the grated Parmesan cheese to the sauce, a handful at a time, stirring constantly until completely melted before adding more. This prevents the cheese from clumping. Continue until all cheese is incorporated and the sauce is smooth and silky, about 2-3 minutes. If the sauce becomes too thick, add a splash of the reserved pasta water to loosen it.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 8</h4>
Add the drained fettuccine to the sauce and toss thoroughly using tongs, making sure every strand is coated in the creamy sauce. Add the sliced chicken back to the pan and gently fold it in. Let everything heat through for 1-2 minutes.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 9</h4>
Taste and adjust seasoning with salt and pepper as needed. If the sauce has thickened too much, add more reserved pasta water, a tablespoon at a time, until you reach your desired consistency. Remember, the sauce will continue to thicken as it cools.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 10</h4>
Serve immediately on warmed plates, garnishing with freshly chopped parsley and an extra sprinkle of freshly grated Parmesan if desired. The hot pasta will continue to absorb sauce, so enjoy it while it's still perfectly creamy!
</li>
</ol>
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Guilty Chef FAQ for
Kitchen by Guilty Chef
Chicken Alfredo Recipe
What ingredients are used in Chicken Alfredo from Kitchen by Guilty Chef?
This luxurious Chicken Alfredo uses fettuccine pasta, chicken breasts, olive oil, butter, garlic, heavy cream, Parmesan cheese, nutmeg, Italian herbs, salt, pepper, and fresh parsley for garnish. All ingredients combine to create a silky, restaurant-quality pasta dish.
How to cook Chicken Alfredo from Kitchen by Guilty Chef at home?
Learn how to cook Chicken Alfredo from Kitchen by Guilty Chef by pounding chicken breasts to even thickness, searing until golden, and making a creamy sauce with butter, garlic, heavy cream and freshly grated Parmesan. Toss al dente fettuccine in the silky sauce, fold in sliced chicken, and garnish with parsley for a restaurant-quality meal in just 35 minutes.
What's the secret to a silky smooth Alfredo sauce that won't separate?
The secret lies in adding Parmesan gradually while stirring constantly at a low simmer. Use freshly grated Parmesan (never pre-grated), incorporate room-temperature cream, and reserve starchy pasta water to adjust consistency. If needed, a splash of pasta water can rescue a sauce that starts to separate.
Can I make this creamy pasta dish ahead of time for a dinner party?
Alfredo sauce is best made fresh as it tends to separate when reheated. For dinner parties, prep ingredients in advance: slice chicken, grate cheese, and mince garlic. Cook pasta just before serving, keeping it slightly underdone, then finish everything together for the perfect silky texture.
What's the best type of pan to use when making a creamy fettuccine dish?
A wide, heavy-bottomed stainless steel or cast iron pan works best for Alfredo. These materials distribute heat evenly, preventing the cream from scorching. The wide surface aids in sauce reduction and provides ample space for tossing the pasta to ensure every strand is perfectly coated.
More Recipes from
Kitchen by Guilty Chef
The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.
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},
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"name": "Prepare Chicken",
"text": "Place the chicken breasts on a cutting board and cover with cling film. Using a meat mallet or the bottom of a heavy pan, gently pound the chicken to an even thickness of about 1.5cm. This ensures even cooking. Season both sides generously with salt and freshly ground black pepper."
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"@type": "HowToStep",
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"reviewBody": "Best homemade Alfredo sauce I've ever tried! The nutmeg adds a subtle depth that makes this dish special. I appreciate the detailed instructions about gradually adding the cheese - no clumps in my sauce!",
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"@type": "Review",
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