Chicken Alfredo with Fettuccine and Parmigiano

Method

1. 01

   Bring 4 L water to a rolling boil in a large pot and add 1 tbsp fine sea salt. Start this first, since everything moves quickly once the chicken hits the pan.

2. 02

   Pat 450 g chicken cutlets completely dry with paper towels, then pound any thick spots to an even 1.5 cm (1/2 in). Even thickness is what lets them brown and cook through at the same rate.

3. 03

   Season the cutlets on both sides with 1 tsp fine sea salt, 1/2 tsp black pepper, and 1 tsp Italian seasoning.

4. 04

   Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the cutlets in a single uncrowded layer and cook undisturbed until deep golden-brown on the first side, 4-5 minutes. Work in two batches rather than crowding the pan.

   Watch the technique for this step →
5. 05

   Flip the cutlets and cook until the second side is golden and the internal temperature reads 74C (165F), 3-4 minutes more. Move them to a plate, tent loosely with foil, and rest while you make the sauce.

6. 06

   Add 340 g fettuccine to the boiling salted water and stir right away. Cook until al dente, with a firm bite at the core, following the package timing. Make the sauce while it cooks so the pasta never sits and stiffens.

7. 07

   Wipe out the chicken skillet, leaving the browned bits. Melt 57 g butter over medium heat, add 4 minced garlic cloves, and cook, stirring constantly, until fragrant but not colored, about 30 seconds.

8. 08

   Pour in 355 ml heavy cream and bring to a bare simmer, never a hard boil. Cook, stirring occasionally, until it thickens enough to coat the back of a spoon, 4-5 minutes.

9. 09

   Take the pan off the heat and wait 30 seconds. Whisk in 85 g grated Parmigiano-Reggiano in three handfuls. Let each one melt smooth before you add the next. Working off the heat is what makes the sauce silky instead of grainy. Stir in 1/4 tsp nutmeg, then taste and season with salt and pepper.

10. 10

    Just before draining, scoop out about 240 ml of the pasta cooking water. You will use roughly half, and the rest is insurance. Drain the pasta.

11. 11

    Add the drained fettuccine to the sauce and toss over low heat. Add 120 ml of the saved pasta water a splash at a time. Stop when the sauce turns glossy and clings to the noodles instead of sitting greasy on top.

12. 12

    Slice the rested chicken on a slight bias into strips. Divide the pasta among 4 warmed bowls, top with the chicken, and scatter with 2 tbsp chopped parsley and 20 g grated Parmigiano-Reggiano. Serve immediately, as alfredo tightens fast as it cools.