Skillet Chicken Fettuccine Alfredo

By Sprig Originals ✓ · cooked up in Sprig

A weeknight take on the family-restaurant classic: chicken breast seared golden and sliced, then a glossy cream-and-Parmesan sauce built in the same skillet using the browned bits and a splash of starchy pasta water. One pan, twenty-five minutes, and a sauce that clings instead of breaking.

Ingredients

• 1 1/4 lb boneless skinless chicken breasts (2 large)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 1 tbsp olive oil
• 1 tbsp unsalted butter

• 12 oz dried fettuccine
• 1 tbsp kosher salt, for the pasta water

• 3 tbsp unsalted butter
• 3 clove garlic, minced
• 1 1/2 cup heavy cream
• 1 1/2 cup finely grated Parmesan cheese (about 4 oz), plus more for serving
• 1/4 tsp freshly grated nutmeg (optional)
• 1 cup reserved pasta cooking water
• 2 tbsp chopped fresh parsley
• to taste salt and black pepper

Instructions

1. Slice each chicken breast in half horizontally to make 4 thin cutlets of even thickness (about 1/2 inch). Pat very dry and season both sides with the 1 tsp kosher salt, 1/2 tsp pepper, and garlic powder. Let sit at room temperature while you bring the pasta water to a boil.
2. Fill a large pot with 4 quarts water, add 1 tbsp kosher salt, and bring to a boil over high heat. Don't add the pasta yet.
3. Heat a 12-inch skillet over medium-high until hot, about 2 minutes. Add 1 tbsp olive oil and 1 tbsp butter. When the butter stops foaming, lay in the cutlets without crowding (work in two batches if needed). Sear undisturbed 4 to 5 minutes until deeply golden, flip, and cook 3 to 4 minutes more, until the thickest part registers 165°F. Transfer to a cutting board and let rest.
4. Drop the fettuccine into the boiling water and cook 1 minute shy of the package time for al dente, usually 9 to 10 minutes. Before draining, scoop out 1 1/2 cups of the starchy cooking water.
5. While the pasta cooks, return the skillet to medium-low heat. Add 3 tbsp butter and the minced garlic and cook 45 to 60 seconds, scraping up the browned chicken bits with a wooden spoon, until fragrant but not colored.
6. Pour in the heavy cream, raise heat to medium, and simmer gently 3 to 4 minutes, stirring, until it thickens slightly and coats the spoon. Do not let it boil hard.
7. Reduce heat to low. Add the Parmesan in three additions, whisking each until fully melted before adding more. Whisk in the nutmeg if using. The sauce should be smooth and thick; keep the heat low so the cheese never seizes.
8. Drain the pasta and add it directly to the skillet along with 1/2 cup of the reserved pasta water. Toss with tongs for 1 to 2 minutes over low heat, adding more pasta water 2 tbsp at a time, until the sauce is silky and just loose enough to slide off the noodles. Season with salt and pepper to taste.
9. Slice the rested chicken across the grain into 1/2-inch strips and fan it over the pasta, spooning any resting juices into the sauce. Scatter with parsley and extra Parmesan and serve immediately in warmed bowls.

Chef's tips

Nutrition (per serving, estimated)

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