A quick and easy Chicken Alfredo recipe made without cream, ready in less than 30 minutes. This dish features pan-seared chicken, fettuccine pasta, butter, and Parmesan cheese, creating a comforting and flavorful meal.
1: In a large pot of boiling salted water, cook the pasta, stirring often, until al dente. Drain, reserving 2 cups pasta cooking water.
2: 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.
3: Gradually add the cheese, whisking constantly, ensuring it is melted and incorporated thoroughly before adding each addition. Whisk in the additional 1-cup pasta water.
4: Add the pasta and mix to coat until noodles are covered in sauce. If using cubed chicken, add it now and mix well.
5: Taste and season with kosher salt and freshly ground black pepper, if desired. Cook over low heat for about 3-5 minutes, just until the pasta absorbs most of the liquid. Stir often to avoid scorching.
6: To serve, place 1/4th of the pasta on a plate and add 1 sliced chicken breast. Top with grated Parmesan cheese and garnish with chopped fresh parsley or basil leaves.
