Sarra This creamy Ina Garten Chicken Alfredo takes her cream-pasta method and builds it around seared chicken, butter, and freshly grated Parmesan. The sauce simmers down until it coats the fettuccine on its own. You get it done in about 35 minutes.
Here is where Ina does it differently from most alfredo recipes. Instead of just warming the cream for a minute, she simmers it until it reduces and thickens, the same move from her lemon fusilli. I let mine bubble gently for a few minutes before the cheese ever goes in.
Ina is strict about ingredients, and it shows up in the sauce. Use good butter and grate the Parmesan off the block, because pre-shredded cheese fights the smooth finish she goes for. Pull the pan off the heat before the cheese melts in, then let the pasta sit in the sauce so it drinks it up.
Ina Garten Chicken Alfredo Recipe
Course: Dinner4
servings10
minutes20
minutesThis Ina Garten Chicken Alfredo pairs seared chicken with a reduced cream and Parmesan sauce over fettuccine, done in about 35 minutes.
Ingredients
- For the Chicken:
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2 large boneless, skinless chicken breasts
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1 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
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2 tablespoons good olive oil
- For the Alfredo Sauce:
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3 tablespoons unsalted butter
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2 garlic cloves, minced
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1 1/2 cups heavy cream
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1 1/2 cups freshly grated Parmesan cheese
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1/4 teaspoon ground nutmeg (optional)
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Kosher salt and freshly ground black pepper, to taste
- For the Pasta:
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1 pound fettuccine
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1/2 cup reserved pasta water
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Chopped fresh parsley, for serving
Directions
- Boil the fettuccine in well-salted water until al dente. Reserve 1/2 cup pasta water, then drain.
- Pat the chicken dry and season both sides with salt and pepper. Heat the olive oil in a large skillet over medium-high heat.
- Sear the chicken 5 to 6 minutes per side, until golden and cooked through to 165°F. Rest on a board, then slice.
Lower the heat to medium. Melt the butter in the same skillet and cook the garlic for about 1 minute, until fragrant.
- Pour in the cream and bring to a gentle simmer. Cook 4 to 5 minutes, stirring, until it thickens slightly.
- Pull the skillet off the heat. Stir in the Parmesan a handful at a time until smooth, then season with nutmeg, salt, and pepper.
- Add the fettuccine and toss over low heat for a minute so it soaks up the sauce. Loosen with pasta water if needed.
- Top with the sliced chicken and parsley. Serve right away.
FAQs
Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless thighs stay juicier and are hard to overcook. Give them an extra minute or two per side and check they reach 165°F.
What if I don’t have fettuccine?
Tagliatelle or pappardelle work best since the wide strands hold the sauce. Linguine is the next closest. Skip thin shapes like angel hair, they get lost under the cream.
How do I reheat leftovers without the sauce splitting?
Warm it low and slow with a splash of milk or cream, stirring the whole time. High heat or the microwave breaks the fat out and turns it oily.
What can I serve alongside it?
A sharp Salad with lemon cuts the richness. Roasted broccoli or warm Garlic Bread both hold their own next to the sauce.
Can I add vegetables?
Peas, spinach, or sautéed mushrooms fold in at the end without throwing off the sauce. Add them after the pasta so they warm through but keep their texture.
