Italian · Lunch or dinner

Fettuccine Alfredo

Silky parm-cream sauce, seared chicken and fresh fettuccine.

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Fettuccine Alfredo, plated, photographed from above.
Prep
15 min
Cook
25 min
Makes
4 servings
Skill
Comfortable
Heat
Mild, adjustable
Halal Contains dairy Contains gluten Contains eggs
Maui says

The cheese goes in OFF heat. Direct heat over the burner scrambles parmesan into grainy clumps - pull the pan, then stir in the cheese. The residual heat is exactly what you want.

Ingredients

Everything below makes 4 servings.

  • 1½ lbchicken breastsliced into thin cutlets
  • 1 lbfresh fettuccine
  • 1 cupheavy cream
  • 4 tbspunsalted butter
  • 1½ cupsparmigiano-reggianofreshly grated on a microplane
  • 3garlic clovesminced
  • 2 tbspolive oil
  • 1 tspfreshly ground black pepper
  • 1 pinchfreshly grated nutmeg
  • 1½ tspkosher salt
  • 2 tbspfresh parsleychopped, for garnish

In the app these rescale to however many people you're feeding.

Nutrition

Per serving, as written.

  • 1080calories
  • 58gprotein
  • 64gcarbs
  • 66gfat

Swaps move these numbers. A different protein or base changes them.

Instructions

Knife work first, then the stove. Nothing below asks you to chop while something burns.

Before you start
  1. Slice chicken breasts horizontally into thin cutlets - they cook in 6-8 minutes total this way.
  2. Grate the parm fresh on a microplane (1½ cups parm loosely packed). Pre-grated won't melt smooth.
  3. Mince 3 garlic cloves.
  4. Bring a large pot of well-salted water to a boil.
1

Sear chicken

Pat chicken dry, season with 1 tsp salt and pepper. Heat olive oil in skillet over medium-high. Sear cutlets 3-4 min/side until golden and 165F internal. Transfer to a cutting board, tent loosely with foil.

8 min · hands on
2

Boil pasta

Drop fresh fettuccine into boiling salted water. Fresh pasta cooks fast - 2-3 minutes only. Reserve 1 cup pasta water before draining. Don't rinse.

3 min · hands on
3

Build sauce

Reduce skillet heat to medium-low. Add butter and let it melt without browning. Add garlic, cook 30 sec just until fragrant. Pour in heavy cream and warm gently 1-2 min - don't boil hard or it'll separate.

2 min · hands on
4

Emulsify

Off heat (important - direct heat scrambles the cheese), add the parmesan in three handfuls, stirring constantly with tongs until silky. Add a splash of pasta water if it tightens. Grate in a pinch of nutmeg.

2 min · hands on
5

Toss and plate

Add drained pasta to the sauce, tossing with tongs until every strand is coated - add pasta water 2 tbsp at a time if needed. Slice the chicken across the grain, lay on top. Finish with more parm, black pepper, and parsley.

2 min · hands on

Make it yours

Every swap here is one Maui already knows how to make, including what it does to the timing.

Instead of chicken breast Chicken thighs

Boneless thighs sear 4-5 min/side; more forgiving than breast.

Instead of chicken breast Cremini mushrooms (vegetarian)

Skip chicken - sear 1 lb sliced cremini 8 min until deep golden, then build sauce in the same pan. Saves about 5 minutes.

Instead of chicken breast No protein (just-cheese Alfredo)

Skip the sear entirely - start at the sauce step with butter in a clean skillet. Saves about 10 minutes.

Instead of served as the main with the pasta integrated With simple green salad

Toss greens and lemon vinaigrette while pasta boils. Adds about 5 minutes.

What keeps

Cream sauces break when reheated - the emulsion splits and goes grainy. Cook to order.

If you must reheat, add a splash of milk over very low heat and stir constantly.

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