cooking · pasta
Homemade Chicken Alfredo
From a video by Steel Pan Guy · 3 min watch
A creamy homemade chicken alfredo made entirely in one stainless steel pan, featuring pan-seared chicken breast and fettuccine in a rich cream sauce with nutmeg, black pepper, cold butter, and freshly grated Parmigiano Reggiano.
pastamain courseAmericanItalian-American
Source video — Steel Pan Guy on YouTube
From the creator
Total time
~30 minutesEstimated by Unreel from the recipe steps — the creator didn't state this.
Hands-on
~25 minutesEstimated by Unreel from the recipe steps — the creator didn't state this.
Servings
~2 servingsEstimated by Unreel from the complete recipe.
Difficulty
EasyEstimated by Unreel from the recipe steps — the creator didn't state this.
Extraction confidence: high
Auto-generated from the video and rewritten in our own words. Double-check quantities against the source before cooking.
Ingredients
Ingredients scaled to 2 servings
- ½ tsp cooking oil
- chicken breast
- salt, to taste
- black pepper, to taste
- cream
- ground nutmeg, to taste
- black pepper, to taste
- egg noodles
- butter
- Parmigiano Reggiano
Preparation
- Step 1Add the oil to a stainless steel pan and spread it around. Place the seasoned chicken breast in the pan away from you. Season the other side with salt and pepper.Doneness — cooked through, internal temperature 160°F
- Step 2 · 160°F / 71°C · 2 minutesAllow the chicken to naturally release from the pan after about 2 minutes. Perform the shake test and flip when ready. Cook the second side for a couple minutes until the chicken reaches 160°F internally. Remove from pan and set aside.Doneness — cooked through
- Step 3Add the cream to the chicken fond in the pan. Scrape up all the fond from the bottom of the pan into the cream, allowing it to deglaze. Season as desired.
- Step 4Add a little nutmeg and extra black pepper to the sauce. Add the egg noodles to the alfredo sauce and toss to coat.
- Step 5Turn off the heat and remove the pan. Add cold butter and mix until incorporated. Add freshly grated Parmigiano Reggiano and mix off the heat until creamy.
- Step 6Place the grilled chicken on top of the sauced noodles. Top with additional freshly grated Parmesan and serve directly from the pan.
Notes
- Never force any meat off a stainless steel pan - allow it to unstick naturally
- Cook chicken to no more than 160°F internal temperature to prevent drying out
- Use a little less oil to create more fond for flavor
- Keep an eye on the cream as it can boil over quickly
- Butter must be cold and added off the heat
- Parmesan must be added off the heat to prevent gumminess
- Use the highest quality cream you can find, such as organic