Chicken Alfredo
Our version of this American favorite includes bright peas and herbs for a fresher take.
Prep
Cook the Pasta
When cooking the pasta we recommend the following ratio of water and salt.
- Water2 quarts
- Kosher Salt1 ½ Tbsps.
- Fettucine Pasta(dried)½ lb.
Reserve 1/4 Cup of Pasta Water
Before draining the pasta, measure and reserve 1/4 cup of pasta water. Set aside.
- Pasta Water¼ cup
Strain and Reserve the Pasta
After straining the pasta lightly toss in olive oil to prevent sticking and clumping.
- Extra Virgin Olive Oil2 Tbsps.
Cooking Steps
1. Preheat the Cookware and Add the Oil
Add the oil and set the cookware to 375°F/190°C (medium- high).
- High Heat Oil(grapeseed, vegetable, canola)1 Tbsp.
2. Season the Chicken
Generously season the chicken with kosher salt and black pepper.
- Chicken Breast(skinless and cut into 1" cubes)½ lb.
- Kosher Saltas needed
- Black Pepper(freshly cracked)as needed
3. Add and Sear the Chicken
Add the chicken to the pan making sure not to overcrowd. Sear on the first side for 2-3 minutes without stirring.
- Boneless Chicken Breast(skinless and cut into 1" cubes)½ lb.
4. Finish Cooking the Chicken
Stir the chicken and continue cooking for 2 to 3 minutes until the chicken has achived a uniform color. While the chicken cooks, prepare a plate or tray with paper towels.
5. Remove the Chicken
Carefully transfer the chicken to a paper towel-lined tray or plate. Set aside.
6. Add the Butter to the Cookware
Reduce the heat to 300°F/150°C (medium-low), then add the butter and allow it to melt completely.
- Unsalted Butter2 Tbsps.
7. Add and Cook the Garlic and Shallots
Cook the aromatics for 1 to 2 minutes or until slightly caramelized. Stir frequently to avoid burning.
- Garlic Clove(finely chopped)3
- Shallot(finely chopped)1 Tbsp.
8. Add and Reduce the Wine
Add the wine and simmer for 1-2 minutes or until it has reduced by half. Stir frequently.
- White Wine½ cup
9. Add the Pasta Water and Heavy Cream and Reduce the Sauce
Add the pasta water followed by the cream and continue cooking for 6 to 7 minutes or until the sauce has reduced and you can coat the back of a spoon with it. Stir frequently.
- Pasta Water(Reserved)¼ cup
- Heavy Cream1 ½ cups
10. Add the Parmesan and Continue Cooking the Sauce
Reduce the heat to 230°F/110°C and add the grated cheese, continue cooking for 45 seconds to 1 minute while whisking in the cheese.
- Parmesan(grated)1 cup
11. Add Seasoning to the Sauce
Whisk in the seasoning and adjust to taste before proceeding with the recipe.
- White Pepper½ tsp.
- Kosher Salt1 tsp.
- Chili Flakes¼ tsp.
12. Add the Remaining Ingredients to the Sauce
Gently fold in the thawed peas, chopped parsley and lemon juice into the sauce.
- Peas(thawed)½ cup
- Parsley Leaves(finely chopped)1 tsp.
- Lemon Juice½ Tbsp.
13. Add the Chicken and Fettuccine
Add the seared chicken and fettuccine to the pan.
14. Coat the Pasta
Continue cooking for 45 seconds to 1 minute and gently fold the chicken and the pasta into the sauce.
15. Plate the Pasta
Turn the heat off and place the pasta in the center of each plate or bowl.
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