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Creamy Pioneer Woman Chicken Fettuccine Alfredo

Creamy Pioneer Woman Chicken Fettuccine Alfredo - recipe card
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This rich, indulgent fettuccine Alfredo features tender, golden-brown chicken breasts tossed with silky, homemade Parmesan sauce. The sauce is luxuriously creamy with a nutty, savory depth from freshly grated Parmigiano-Reggiano, coating every strand of pasta perfectly.

Ingredients

Scale
  • 1 lb fettuccine pasta
  • 2 tbsp unsalted butter
  • 1 lb boneless, skinless chicken breasts, sliced thinly
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 3 cloves garlic, minced
  • 2 cups heavy cream
  • 1 1/2 cups freshly grated Parmigiano-Reggiano cheese (about 4 oz / 115g)
  • 1/4 tsp ground nutmeg
  • 2 tbsp chopped fresh Italian parsley, for garnish

Instructions

  1. Bring a large pot of water to a rolling boil over high heat. Add 2 tablespoons of kosher salt (about 20g) to the water—this is the only chance to season the pasta from within. Add the fettuccine and cook according to package instructions, usually 9-11 minutes, until al dente. Stir occasionally to prevent sticking. Reserve 1 cup of pasta water before draining.
  2. While the pasta cooks, heat a large skillet over medium-high heat. Add the butter and let it melt, swirling the pan until the foam subsides and the butter is just beginning to brown—this takes about 1-2 minutes and adds a nutty note to the sauce.
  3. Season the chicken slices with the kosher salt and black pepper. Lay them in the skillet in a single layer (work in batches if needed to avoid overcrowding, which would steam the chicken instead of searing). Cook for 3-4 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C) when measured with an instant-read thermometer. Transfer the chicken to a plate and tent with foil to keep warm.
  4. Reduce the heat to medium-low and add the minced garlic to the same skillet. Sauté for 30-60 seconds, stirring constantly, until fragrant but not browned—browned garlic will taste bitter and burnt. If the pan looks dry, add an extra tablespoon of butter.
  5. Slowly pour in the heavy cream while whisking continuously, scraping up any browned bits (fond) from the bottom of the pan. These bits are packed with flavor and will enrich the sauce. Bring to a gentle simmer, not a rolling boil, and let it cook for 2-3 minutes, until it thickens slightly and coats the back of a spoon—it should be a bit thinner than you want the final sauce, as the cheese will thicken it further.
  6. Reduce the heat to the lowest setting. Add the grated Parmigiano-Reggiano in three batches, whisking after each addition until fully melted and smooth. Do not rush this step—adding the cheese all at once can cause clumping, and high heat can make the sauce break or turn grainy. Whisk in the nutmeg and continue to stir until the sauce is glossy and silky.
  7. If the sauce seems too thick, loosen it with the reserved pasta water, one tablespoon at a time, until it reaches a pourable consistency. The starch in the pasta water also helps stabilize the sauce, preventing separation.
  8. Drain the cooked fettuccine (reserving that pasta water!) and add the pasta directly to the skillet with the alfredo sauce. Toss everything together over low heat for about 1-2 minutes, using tongs, until every strand is evenly coated.
  9. Slice the seared chicken into strips and nestle them into the pasta. Cook for another 1-2 minutes on low heat, just to warm the chicken through without overcooking. The internal temperature of the chicken should remain above 165°F (74°C).
  10. Remove the skillet from heat. Taste the pasta and adjust seasoning with additional salt or pepper if needed. Garnish with fresh parsley and serve immediately in warmed bowls—alfredo sauce thickens as it cools, so this dish is best enjoyed right away.

Notes

Refrigerate leftovers in an airtight container for up to 3 days. To reheat, place in a saucepan over low heat, adding a splash of milk or cream to loosen the sauce. Stir gently until heated through (about 5 minutes). Freezing is not recommended, as the cream sauce will separate and become grainy when thawed.

Nutrition

Keywords: chicken fettuccine alfredo, creamy alfredo pasta, Pioneer Woman style, Italian-American pasta, homemade alfredo sauce, weeknight dinner, chicken pasta, parmesan cream sauce

Find it online: https://inspiredbypioneerwoman.com/creamy-pioneer-woman-chicken-fettuccine-alfredo-recipe/