Emulsifier Free Classic Chicken Alfredo
Total time45 min
Prep time15 min
Cook time30 min
4.8(17)
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Learn more →Ingredients
4 servings
For the chicken
- 2 boneless, skinless chicken breasts (about 1½ lb total)
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp olive oil
For the pasta
- 12 oz fettuccine
- 1 tbsp kosher salt
For the Alfredo sauce
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 ½ cups heavy cream
- 2 oz parmigiano-reggiano, finely grated (about 1 cup), plus more for serving
- ¼ tsp freshly grated nutmeg
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Bring a large pot of water to a boil over high heat. Add 1 tbsp kosher salt.
- 2
Pat the chicken breasts dry and season all over with 1 tsp kosher salt and ½ tsp black pepper. If the breasts are thick (more than 1 inch at the thickest point), butterfly or pound them to an even ¾-inch thickness so they cook through evenly.
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