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featured chicken alfredo.

Chicken Alfredo Recipe (No Cream)

Course: Main Course
Cuisine: American, Italian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 1021kcal
Author: Becky Hardin
This easy chicken alfredo is a quick and easy weeknight meal that is on the table in less than 30 minutes. Made with just a handful of ingredients.
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Ingredients

  • 4 cooked boneless, skinless chicken breasts sliced (or 4 cups cooked cubed chicken - see note)
  • Kosher salt to taste
  • 12 ounces dry fettuccini or other long pasta (¾ box)
  • 2 cups reserved pasta cooking water divided
  • ¾ cup unsalted butter cubed (1½ sticks)
  • 1 cup finely grated Parmesan cheese plus more for serving
  • Freshly ground black pepper to taste
  • Chopped fresh parsley or basil leaves; optional, for garnish

Instructions

  • In a large pot of boiling salted water, cook the pasta, stirring often, until al dente. Drain, reserving 2 cups of the pasta cooking water.
    12 ounces dry fettuccini, Kosher salt
    fettuccini cooking in a pasta pot.
  • Set a large skillet over medium-low heat and add 1-cup pasta water. Bring just to a low simmer, then whisk in 1 tablespoon of butter, one piece at a time, until melted.
    2 cups reserved pasta cooking water, ¾ cup unsalted butter
    butter added to simmering water in a skillet with a whisk.
  • Gradually add the cheese, whisking constantly, being sure it is melted and incorporated thoroughly before adding each addition.
    1 cup finely grated Parmesan cheese
    cheese added to butter and water mixture in a skillet.
  • Whisk in the additional 1-cup pasta water.
  • Add the pasta and mix to coat until noodles are covered in sauce.
    pasta added to alfredo sauce.
  • (Note – if using cubed chicken, add it now and mix well.)
  • Taste and season with kosher salt and freshly ground black pepper, if desired.
    Freshly ground black pepper
  • Cook over low heat, about 3-5 minutes, just until the pasta absorbs most of the liquid. Stir often to avoid scorching the cheese-covered pasta.
    fettuccini alfredo in a skillet.
  • To serve, place ¼ of the pasta on a plate and add 1 sliced chicken breast.
    4 cooked boneless, skinless chicken breasts
  • Top with a heaping helping of grated Parmesan cheese and garnish with chopped fresh parsley or basil leaves.
    Chopped fresh parsley

Video

Notes

Recipe adapted from Bon Appétit.
  • Chicken: Any type of cooked chicken breasts or a combination of light and dark chicken meat can be used. Four chicken breasts equal about 4 cups cut-up chicken meat.
  • Do not use margarine in place of the butter.
  • If using salted butter, do not add any kosher salt.
  • The final outcome of this recipe will be determined by the quality of the ingredients, especially the butter and Parmesan cheese. No cream is used, so the “cream” is developed by the emulsion of pasta water, butter, and Parmesan cheese. The final result is fantastic.
Storage: Store chicken alfredo in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 1021kcal | Carbohydrates: 64g | Protein: 73g | Fat: 51g | Saturated Fat: 28g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 331mg | Sodium: 593mg | Potassium: 704mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1369IU | Calcium: 290mg | Iron: 4mg