Creamy Chicken Fettuccine Alfredo pasta in less than 30 minutes? While traditionally the sauce is made from just butter emulsified with Parmesan for a rich, creamy sauce, we take it to another level with reduced cream.
The most important step is scraping off the fond from the pan with the cream before making the sauce. The cream takes on an intense chicken flavor that is then brightened with garlic and lemon zest.
- 2 tablespoons olive oil
- 12 ounces (1 large) boneless, skinless chicken breast, cut crosswise into ½-inch strips
- Kosher salt and freshly ground black pepper, to taste
- 2 cups heavy cream
- 1 teaspoon lemon zest
- 2 garlic cloves, grated
- Pinch red pepper flakes, plus more for garnish
- 1 pound dried fettuccine pasta
- 1½ cups freshly grated Parmesan cheese
- 3 tablespoons butter
- Chopped fresh parsley, for garnish
1. In a 12-inch skillet, heat the olive oil over medium-high heat. Season the chicken with salt and pepper, then cook, stirring as needed until golden brown, 4 minutes. Add the heavy cream, lemon zest, garlic and pepper flakes, and bring to a simmer. Cook until reduced by half, 7 minutes.
2. Meanwhile, in a large pot of boiling salted water, cook the fettuccine until al dente, 10 to 12 minutes. Drain, reserving ¼ cup of pasta water, and add to the pan, along with the grated Parmesan and the butter. Toss the pasta until well coated, then season with salt and pepper.
3. Transfer to a platter and garnish with pepper flakes and chopped parsley, then serve.
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