We created this sauce with milk because most families have milk in the fridge. If you want to use heavy cream, then just eliminate the flour and replace the milk with heavy cream. Feel free to use any cut of pasta you have.
Extra sauce: if you like extra sauce like we do, just cook less pasta. Our photos show it with extra sauce and less pasta.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Servings: 6servings
Calories: 588kcal
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Ingredients
1pound(454g)fettuccine or pasta of choice, cooked to package instructions
1pound(454g)boneless skinless chicken(breasts or thighs), cut into bite sized pieces
Cook pasta to al dente according to package instructions, drain and set aside. Reserve some pasta water for thinning out the alfredo sauce if needed later
Heat a sauce pan on medium-high heat. Melt 2 Tablespoons of butter. Add chicken and sear until all sides are brown and cooked, about 5-8 minutes depending on the thickness of your chicken pieces.
Remove chicken from pan. Add remaining 2 Tablespoons of butter, then add garlic and cook translucent and fragrant (about 1 minute).
Whisk in flour and continue whisking to remove large clumps.
Slowly whisk in the milk. Whisking often to make sure flour lumps are smooth, bring sauce to a low boil. Then reduce heat to low.
Add dried herbs, mustard powder, parmesan, salt and pepper. Continue to simmer and whisk until sauce is smooth and begins to thicken.
Add the pasta and the chicken in the alfredo sauce. Stir to coat everything with the sauce. Add a little pasta water to thin out the sauce if needed. Add additional salt, pepper or cheese on top if needed.