Skillet Chicken Alfredo with Garlic-Butter Crust

⏱ 30 min · Serves 4

Golden pan-seared chicken sliced over silky, freshly grated Parmesan sauce that clings to every strand of fettuccine. No cream cheese, no flour paste u2014 just butter, cream, cheese and a splash of starchy pasta water doing the heavy lifting. On the table in half an hour.

Per serving: 1120 kcal · 63.0g protein · 78.0g carbs · 63.0g fat

Ingredients

• 400g fettuccine (or tagliatelle)
• 2 large chicken breasts (about 600g), halved horizontally into 4 thin cutlets
• 1 tsp salt, plus more for the pasta water
• 1/2 tsp black pepper, plus more to finish
• 1/2 tsp garlic powder
• 1 tbsp olive oil
• 75g unsecured? no u2014 75g unsalted butter, cubed
• 4 garlic cloves, finely grated or minced
• 300ml double cream (heavy cream)
• 120g Parmigiano Reggiano, finely grated, plus extra to serve
• Pinch of freshly grated nutmeg (optional)
• 2 tbsp chopped flat-leaf parsley
• Squeeze of lemon juice (optional)

Method

1. Bring a large pot of well-salted water to the boil. Pat the chicken cutlets dry and season all over with the salt, pepper and garlic powder.
2. Heat the olive oil and 1 tbsp of the butter in a large skillet over medium-high heat. Sear the chicken for 3\ the crust deep golden, about 3-4 minutes per side, until cooked through (74C/165F). Transfer to a board and rest.
3. Drop the pasta into the boiling water and cook 1 minute short of the packet time. Before draining, scoop out 300ml of the starchy cooking water.
4. Meanwhile, lower the skillet heat to medium-low. Add the remaining butter and the garlic to the same pan and cook, stirring, for 45 seconds until fragrant but not browned, scraping up the chicken bits.
5. Pour in the cream and let it bubble gently for 2-3 minutes to thicken slightly. Add the nutmeg if using.
6. Take the pan off the heat and whisk in the Parmesan a handful at a time until smooth and glossy. Loosen with splashes of pasta water until the sauce coats a spoon.
7. Add the drained pasta and toss hard for a minute over low heat, adding more pasta water as needed so the sauce is silky, never claggy. Taste and season.
8. Slice the chicken thickly against the grain and fan over the pasta. Spoon over any resting juices, scatter with parsley, extra Parmesan and black pepper, and add a tiny squeeze of lemon if you like. Serve immediately.