Chicken Alfredo from Scratch
Tired of grainy sauce? My foolproof Chicken Alfredo from scratch recipe uses a pro technique to guarantee the creamiest, most luxurious sauce every single time.
Equipment
- Large, Heavy-Bottomed Pan or Dutch Oven
- Sturdy Whisk
- Large Pot (for pasta)
- Box Grater or Microplane
Ingredients
For the Chicken & Pasta
- 1.5 lbs boneless skinless chicken breast, pounded to an even ½-inch thickness
- 1 lb fettuccine pasta
- 1 tbsp olive oil
- 1 tbsp unsalted butter for searing the chicken
- Salt and fresh black pepper to taste
For the Foolproof Alfredo Sauce
- 4 tbsp unsalted butter
- 3 cloves garlic finely minced
- 4 tbsp all-purpose flour
- 1 cup whole milk
- 1 cup heavy cream
- 1.5 cups Parmesan cheese freshly grated from a block, not pre-shredded
- 1 pinch fresh nutmeg
Instructions
- Start the Pasta Water & Prep: Get a large pot of water on the boil and salt it generously. While it heats, pound chicken to ½-inch thickness, pat dry, and season both sides with salt and pepper.
- Cook the Fettuccine: Add fettuccine to boiling water and cook to al dente according to package directions. Important: Reserve about 1 cup of the starchy pasta water before draining.
- Sear the Chicken: In a large, heavy-bottomed skillet over medium-high heat, add 1 tbsp of butter and 1 tbsp of olive oil. Sear the chicken for 4-6 minutes per side until golden-brown and cooked through. Transfer to a cutting board to rest for 5 minutes, then slice. Do not wipe out the pan.
- Make the Roux: Reduce pan heat to medium. Add 4 tbsp butter. Once melted, sauté minced garlic for 30-60 seconds until fragrant. Sprinkle flour over top and whisk constantly for 90 seconds to cook out the raw flour taste and form a sandy paste.
- Build the Cream Sauce: While whisking, slowly stream in the whole milk until smooth. Then whisk in the heavy cream and pinch of nutmeg. Bring to a gentle simmer and let it thicken for 2-3 minutes.
- Finish with Cheese: Turn heat to low. Add the freshly grated Parmesan in batches, stirring gently until each addition is fully melted and the sauce is velvety smooth. Taste and season with additional salt and pepper if needed.
- Bring It All Together: Add the cooked fettuccine and sliced chicken directly into the sauce. Use tongs to toss until everything is coated. If the sauce is too thick, thin it with a splash of the reserved pasta water. Serve immediately.
Notes
- Recipe Rescue for Grainy Sauce: Immediately remove the pan from heat, add a splash of COLD cream, and whisk vigorously from the center out until the sauce comes back together.
- The Golden Rule: NEVER use pre-shredded, bagged Parmesan. It contains anti-caking agents that prevent smooth melting and cause a grainy texture. Grating your own is the single most important step for a velvety sauce.