Chicken Alfredo

Name: Chicken Alfredo
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 servings
Cuisine: Italian
Ingredients: 2 Lb Fettuccine Or Penne; 3 Lb Boneless Chicken Breasts, Sliced; 6 Tbsp Unsalted Butter; 6 cloves Garlic Cloves, Minced; 3 Cups Heavy Cream; 8 Oz Grated Parmesan; 2 Tbsp Olive Oil; 1.5 Tbsp Kosher Salt; 1 Tsp Black Pepper; 0.3 Cup Fresh Parsley, Chopped

Creamy pasta without the marathon

Prep: 15 min
Cook: 45 min
Serves 8
Difficulty: easy

Creamy pasta without the marathon. Sized for a full crew, with timing that still works when the kitchen gets interrupted.

Why crews like it: A hall pick for tight shifts — one line, real portions, no drama at the stove.

1228Cal

77gProtein

89gCarbs

61gFat

Ingredients

2 Lb Fettuccine Or Penne
3 Lb Boneless Chicken Breasts, Sliced
6 Tbsp Unsalted Butter
6 cloves Garlic Cloves, Minced
3 Cups Heavy Cream
8 Oz Grated Parmesan
2 Tbsp Olive Oil
1.5 Tbsp Kosher Salt
1 Tsp Black Pepper
0.3 Cup Fresh Parsley, Chopped

Instructions

Cook pasta: Boil pasta in salted water to al dente; reserve 1 cup pasta water before draining.
Sear chicken strips: Season and sear chicken in olive oil until 165°F; set aside.
Build alfredo in the skillet: Melt butter; cook garlic. Add cream and parmesan; simmer until thick. Splash pasta water if needed.
Toss pasta and chicken: Add pasta and chicken to the skillet; toss until coated. Adjust consistency with pasta water — glossy, not tomato-red.
Serve from the skillet: Finish with parsley and extra parmesan. Skillet Chicken Alfredo goes straight from pan to sheet trays.

Tonight's spread

Plate Chicken Alfredo with sides in separate pans so the crew can mix portions.
Line up Chicken Alfredo on the main counter with serving spoons — firefighters grab fast between calls.
Keep a backup tray warm in the oven at 200°F for late arrivals after a run.

Hall tips

Prep all mise en place before the bell — this meal wins on organization, not speed hacks.
Keep a backup tray warm in the oven for late calls — nothing worse than cold plates after a run.
Taste for salt at the end — hall palates run salty after long shifts.
Pull chicken at 160°F and let carryover hit 165°F — dry breast ruins crew morale.

Substitutions

Chicken thighs ↔ breasts (thighs forgive overcooking on the flat-top).
Any short pasta shape works — penne, rigatoni, or spaghetti.

Meal prep

Minimal prep — chop aromatics before shift change so you can cook as soon as the board quiets.

Leftovers

Cool leftovers in shallow containers within two hours — deep pots stay hot too long.
Label trays with date and reheat to 165°F minimum before second shift.
Add a splash of stock or water when reheating — thick sauces tighten in the fridge.

8-quart stock pot
Large sheet trays
Instant-read thermometer
Aluminum foil