Brown Butter Alfredo with Chicken
Brown Butter Alfredo with Chicken
Ingredients
For the Fresh Pasta
- 2 cups all-purpose flour, plus more for dusting
- 4 egg yolks
For the Chicken
- 2 boneless, skinless chicken breasts, about 1 pound total, seasoned with your preferred dry rub
- 1 tablespoon olive oil, for cooking chicken
For the Brown Butter Alfredo Sauce
- 1/2 cup unsalted butter, cubed
- 1 1/2 cups heavy cream
- 1 cup Parmesan cheese, freshly grated, plus more for garnish
- 1/2 teaspoon ground black pepper, or to taste
- 1/4 cup fresh parsley, chopped, plus more for garnish
- as needed salt, for pasta water
Instructions
- 1
On a clean, dry surface, create a mound with 2 cups of all-purpose flour. Make a well in the center of the flour. Carefully add the 4 egg yolks into the well.
⏱️ 3 min
- 2
Using a fork, gently whisk the egg yolks, gradually incorporating small amounts of flour from the inner edge of the well. Continue until a shaggy dough forms. Use your hands to knead the dough for 5-7 minutes until it is smooth and elastic. Cover the dough with plastic wrap and let it rest for 15 minutes.
⏱️ 10 min
- 3
Divide the pasta dough into 2-3 pieces. Using a pasta machine (or a rolling pin), roll and cut the fresh pasta dough into tagliatelle or fettuccine strands. Lightly dust the finished pasta with flour to prevent sticking and set aside.
⏱️ 15 min
- 4
Heat 1 tablespoon of olive oil in a large pan or skillet over medium-high heat. Add the seasoned chicken breasts and cook for 6-8 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove the cooked chicken from the pan and set aside on a cutting board to rest.
⏱️ 15 min
- 5
In the same pan used for the chicken (do not clean it, as the fond adds flavor), add the 1/2 cup of cubed unsalted butter. Melt the butter over medium heat, stirring occasionally with a wooden spoon. Continue cooking, swirling the pan occasionally, until the butter turns a rich, nutty brown color and develops a distinct aroma. Be careful not to burn it.
⏱️ 5 min
- 6
Carefully pour 1 1/2 cups of heavy cream into the browned butter, stirring constantly with the wooden spoon to combine and deglaze the pan, scraping up any browned bits from the bottom.
⏱️ 2 min
- 7
Reduce the heat to low. Add 1 cup of freshly grated Parmesan cheese to the sauce. Stir continuously until the cheese is completely melted and incorporated, creating a smooth sauce. Season with 1/2 teaspoon of ground black pepper (or to taste) and stir again.
⏱️ 3 min
- 8
Bring a large pot of salted water to a rolling boil. Add the fresh pasta to the boiling water and cook until al dente, typically 2-4 minutes for fresh pasta. Do not overcook.
⏱️ 4 min
- 9
Using tongs, transfer the cooked pasta directly into the pan with the brown butter cream sauce. Add 1/4 cup of fresh chopped parsley.
⏱️ 2 min
- 10
Toss the pasta, sauce, and parsley together thoroughly until the pasta is evenly coated with the rich sauce.
⏱️ 1 min
- 11
Slice the rested cooked chicken breasts into thin strips. Serve the Brown Butter Alfredo on individual plates. Arrange the sliced chicken alongside or on top of the pasta. Garnish with additional grated Parmesan cheese and fresh parsley, if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Brown Butter Alfredo with Chicken
For the Fresh Pasta
- 2 cups all-purpose flour, plus more for dusting
- 4 egg yolks
For the Chicken
- 2 boneless, skinless chicken breasts, about 1 pound total, seasoned with your preferred dry rub
- 1 tablespoon olive oil, for cooking chicken
For the Brown Butter Alfredo Sauce
- 1/2 cup unsalted butter, cubed
- 1 1/2 cups heavy cream
- 1 cup Parmesan cheese, freshly grated, plus more for garnish
- 1/2 teaspoon ground black pepper, or to taste
- 1/4 cup fresh parsley, chopped, plus more for garnish
- as needed salt, for pasta water
Instructions
- 1
On a clean, dry surface, create a mound with 2 cups of all-purpose flour. Make a well in the center of the flour. Carefully add the 4 egg yolks into the well.
⏱️ 3 min - 2
Using a fork, gently whisk the egg yolks, gradually incorporating small amounts of flour from the inner edge of the well. Continue until a shaggy dough forms. Use your hands to knead the dough for 5-7 minutes until it is smooth and elastic. Cover the dough with plastic wrap and let it rest for 15 minutes.
⏱️ 10 min - 3
Divide the pasta dough into 2-3 pieces. Using a pasta machine (or a rolling pin), roll and cut the fresh pasta dough into tagliatelle or fettuccine strands. Lightly dust the finished pasta with flour to prevent sticking and set aside.
⏱️ 15 min - 4
Heat 1 tablespoon of olive oil in a large pan or skillet over medium-high heat. Add the seasoned chicken breasts and cook for 6-8 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove the cooked chicken from the pan and set aside on a cutting board to rest.
⏱️ 15 min - 5
In the same pan used for the chicken (do not clean it, as the fond adds flavor), add the 1/2 cup of cubed unsalted butter. Melt the butter over medium heat, stirring occasionally with a wooden spoon. Continue cooking, swirling the pan occasionally, until the butter turns a rich, nutty brown color and develops a distinct aroma. Be careful not to burn it.
⏱️ 5 min - 6
Carefully pour 1 1/2 cups of heavy cream into the browned butter, stirring constantly with the wooden spoon to combine and deglaze the pan, scraping up any browned bits from the bottom.
⏱️ 2 min - 7
Reduce the heat to low. Add 1 cup of freshly grated Parmesan cheese to the sauce. Stir continuously until the cheese is completely melted and incorporated, creating a smooth sauce. Season with 1/2 teaspoon of ground black pepper (or to taste) and stir again.
⏱️ 3 min - 8
Bring a large pot of salted water to a rolling boil. Add the fresh pasta to the boiling water and cook until al dente, typically 2-4 minutes for fresh pasta. Do not overcook.
⏱️ 4 min - 9
Using tongs, transfer the cooked pasta directly into the pan with the brown butter cream sauce. Add 1/4 cup of fresh chopped parsley.
⏱️ 2 min - 10
Toss the pasta, sauce, and parsley together thoroughly until the pasta is evenly coated with the rich sauce.
⏱️ 1 min - 11
Slice the rested cooked chicken breasts into thin strips. Serve the Brown Butter Alfredo on individual plates. Arrange the sliced chicken alongside or on top of the pasta. Garnish with additional grated Parmesan cheese and fresh parsley, if desired.
⏱️ 3 min