Best Fettuccini Alfredo With Chicken
Recipe Mari Loewen, Food Styling Carol Dudar, Photography Summerhill Market
I created this recipe over 20 years ago, after first falling in love with fettuccine Alfredo. I first had it at an Italian restaurant called Sophia’s in Winnipeg, which at the time was the hottest restaurant on the then-popular Corydon Avenue strip. We went often, and I ordered it every time. I later worked in an Italian restaurant, and that's where I really learned the magic of this sauce.
A lot of Alfredo sauces start with a roux (pronounced roo), a foundational French technique of cooking flour and fat (usually butter) together to thicken a sauce. It certainly has its place, but I skip it here. All it takes is good-quality heavy cream and a little time to let it gently reduce and thicken naturally.
Cook the fettuccine just to al dente, then finish it in the skillet with the sauce. That's where the magic happens. The chicken is cooked separately until it's just done, then folded into the pasta at the very end so it stays tender and juicy.
A few years ago, one of my clients, Summerhill Market in Toronto, wanted an authentic, restaurant-style Fettuccine Alfredo. And I offered mine. After the tastings, my recipe was chosen. It's been one of their top-selling prepared meals ever since.
It's definitely a rich dish, but that's exactly what Alfredo should be. I know you’ll love it as much as I do.
Ingredients
2 (6-ounce) boneless, skinless chicken breasts, 1-inch cubed (method below)
1 tablespoon olive oil
12 ounces good-quality fettuccine
2 cups 35% whipping cream
2 - 3 garlic cloves, minced
1 ½ cups freshly grated Parmigiano-Reggiano (best-quality Parmesan)
Sea salt & white ground pepper, to taste
Parsley, finely chopped, to garnish
Preparation
In large pasta pot of generously salted water, cook fettuccini according to package directions, to just before al dente stage, it will finish cooking in the final stage. Drain, reserving 1 cup pasta water.
In a skillet over medium heat, heat cream and garlic and cook until slightly reduced about 5 to 8 minutes. Add 1 cup Parmesan to the mixture and whisk until smooth and cheese is melted. Add pasta and chicken with a splash of pasta water and toss until cream coats the pasta. Season to taste with salt and pepper. Toss again.
To serve, garnish with remaining Parmesan cheese and parsley. Serve immediately. Serves 4.
Note: For the juiciest chicken breast, lightly pound to an even 1-inch thickness and season with salt and pepper. Heat 1 tablespoon olive oil in skillet over medium-high heat. Place breast into skillet and cook exactly 3 minutes per side—flip only once. Reduce heat to low for 2 minutes, then remove from heat, cover and let stand 5–10 minutes, until chicken reaches 165°F (74°C). Rest 5 minutes before slicing in to cubes.
