Fettuccine in a silky parmesan-cream sauce with golden seared chicken. Real Alfredo is an emulsion, not a gravy — pasta water keeps it flowing.
What you need
Ingredients
Servings
4
Before you start
Mise en place
Equipment
Large skillet
Chef's knife
Cutting board
Prep checklist
Chicken Breast — sliced
Parmesan — finely grated
Garlic — minced
Parsley — chopped
4 steps
Method
1
Season and sear the chicken over medium-high until golden and cooked through, 6–8 minutes. Rest, then slice.
7 min — timer available in cooking mode
2
Boil the fettuccine in well-salted water, 2 minutes shy of the package. Save a cup of pasta water.
9 min — timer available in cooking mode
3
In the chicken pan, melt butter with garlic, add cream, and simmer 2 minutes. Off the heat, whisk in parmesan and nutmeg.
Why this works
Cheese added at a boil turns grainy — off the heat, it melts into silk.
4
Toss pasta and sauce with splashes of pasta water until every strand is glossy and coated. Top with chicken and parsley.
2 min — timer available in cooking mode
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
A buttery Chardonnay stands up to the cream; a crisp Pinot Grigio cuts through it.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.