Ingredients
Equipment
Method
Prepare the Chicken
- Carefully slice each boneless skinless chicken breast in half widthwise to create thinner cutlets. Season generously on both sides with coarse salt and freshly cracked pepper.
Sear the Chicken
- Add 2 tablespoons of olive oil to a rondeau pan or large deep skillet and heat over high heat until it lightly smokes. Place the seasoned chicken breasts in the hot pan and sear for 4 to 5 minutes until a golden-brown crust forms. Flip the chicken, reduce heat to medium, and cook for another 4 to 5 minutes, or until cooked through and well browned (internal temperature should reach 165°F (74°C)). Remove chicken from the pan and set aside to rest for 5 minutes.
Sauté Aromatics
- To the same pan, add the remaining 1 tablespoon of olive oil, along with the finely minced garlic cloves and small diced shallot. Sauté for just 30 to 45 seconds over medium-low heat until fragrant but not browned.
Create the Velvety Sauce
- Pour in the heavy whipping cream and increase the heat to medium. Cook for 2 to 3 minutes, just until the cream begins to warm and slightly thicken. Reduce the heat to low-medium, then gradually stir in the grated Parmigiano Reggiano. Continue stirring gently for about 3 to 4 minutes until the cheese is thoroughly combined and the sauce becomes thick, smooth, and cohesive. Season the sauce with coarse salt and freshly cracked pepper to taste. Set the sauce aside.
Cook the Pasta
- While the sauce is resting, bring a large pot of heavily salted water to a rolling boil. Add the Fettuccine pasta and cook according to package directions until it is al dente, stirring occasionally. Before draining, reserve 1 to 1 ½ cups of the starchy pasta water.
Combine & Finish
- Drain the pasta and immediately add it to the pan with the Alfredo sauce. Toss well to ensure every strand is coated evenly. If the sauce is too thick, gradually add a ladle or two of reserved pasta water (starting with 1/4 cup) while tossing, until the sauce reaches your desired silky consistency. Finish the dish by stirring in a pinch of freshly grated nutmeg, a quarter teaspoon of lemon zest, and a tablespoon of fresh chopped parsley just before serving. Slice the rested chicken and either toss it into the pasta or arrange it on top.
Nutrition
Notes
For best results, always use freshly grated Parmigiano Reggiano to prevent a grainy or clumpy sauce. Don't discard the starchy pasta water; it's essential for achieving the perfect sauce consistency. Cook pasta al dente, as it will continue cooking when tossed with the hot sauce. Store leftovers in an airtight container in the refrigerator for up to 3-4 days and reheat gently over low heat with a splash of milk or pasta water. Serve with garlic bread and a fresh green salad. Nutrition information is estimated based on common ingredients and serving sizes and may vary.