Description
Ina Garten’s Chicken Alfredo brings creamy Italian comfort to dinner tables with rich, luxurious flavors. Parmesan-crusted chicken nestles in silky sauce, promising a restaurant-quality meal home cooks can easily master.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) dry fettuccine pasta
- 1 pound (454 grams) boneless, skinless chicken breasts
- 2 cups (480 milliliters) heavy whipping cream
- 2 cups (200 grams) freshly grated Parmesan cheese
Seasoning Ingredients:
- 1 teaspoon Italian seasoning
- ¾ teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 clove garlic, minced
Cooking Ingredients:
- 2 tablespoons (30 milliliters) extra-virgin olive oil
- 1 tablespoon (15 grams) butter
- ½ cup (113 grams) butter, cut into large cubes or slices
Instructions
- Bring a large pot of generously salted water to a rolling boil. Submerge the fettuccine and cook until perfectly tender yet firm, approximately 8-10 minutes. Extract and preserve 1/2 cup of starchy cooking liquid before draining the pasta completely.
- Generously coat chicken breasts with a harmonious blend of dried Italian herbs, kosher salt, and freshly cracked black pepper. Warm extra virgin olive oil in a spacious non-stick skillet over medium-high temperature. Carefully place chicken breasts and sear undisturbed for 4-5 minutes per side until a golden-brown crust develops and internal temperature reaches 165°F (74°C). Transfer chicken to a cutting board, allow brief resting, then slice into elegant half-inch thick medallions.
- Utilize the identical skillet to create a velvety base. Introduce unsalted butter and heavy cream, reducing heat to medium-low. Continuously whisk until butter melts completely and ingredients harmonize seamlessly.
- Incorporate freshly minced garlic, ground garlic powder, dried Italian seasoning, sea salt, and ground black pepper. Stir meticulously to ensure uniform distribution. Maintain a gentle simmer for 3-4 minutes, stirring consistently until sauce thickens slightly. Gradually fold in freshly grated Parmesan cheese, stirring until achieving a luxurious, smooth consistency.
- If sauce appears overly dense, incrementally introduce reserved pasta water, one tablespoon at a time, until desired texture emerges. Remove from heat and immediately toss with cooked fettuccine, ensuring each strand becomes lavishly coated.
- Artfully plate the creamy pasta, arranging sliced chicken atop each serving. Optional: Garnish with chopped fresh parsley, additional Parmesan cheese, and a sprinkle of cracked black pepper for enhanced visual appeal and flavor complexity.
Notes
- Unlock restaurant-worthy flavors with this simple yet sophisticated Italian-inspired chicken pasta that transforms ordinary ingredients into an extraordinary meal.
- Maximize flavor by using freshly grated Parmesan cheese, which melts more smoothly and provides a more intense taste profile compared to pre-packaged alternatives.
- Resting cooked chicken allows juices to redistribute, guaranteeing tender, succulent meat that doesn’t dry out during serving.
- Reserve a cup of starchy pasta water before draining, creating a magical binding agent that transforms your sauce from good to phenomenally creamy.
- Gentle heating prevents sauce separation and ensures a luxurious, silky texture that clings perfectly to each pasta strand.
- Experiment with optional garnishes like chopped parsley or red pepper flakes to personalize your culinary masterpiece and add vibrant color and unexpected depth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Boiling, Sautéing, Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 1007 kcal
- Sugar: 2 g
- Sodium: 643 mg
- Fat: 60 g
- Saturated Fat: 31 g
- Unsaturated Fat: 24 g
- Trans Fat: 1 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 46 g
- Cholesterol: 205 mg