Chicken Fettuccine Alfredo But Better Recipe | Caramelized Shallot Chicken Alfredo with Fettuccine
Chicken Alfredo's final and most delicious boss
Listen. Regular chicken Alfredo is cute. It’s safe. It’s the pasta you grab when you’re hungry and indecisive at Olive Garden. But this? This is chicken Alfredo’s final form:
My Caramelized Shallot Chicken Alfredo is creamy, rich, a little tangy, and not one note. And the leftovers? Chef’s kiss. If you’re lucky enough to have any
This dish is dinner party fancy without being fussy. It's date night in sweatpants.
Let’s get into it.
Caramelized Shallot Chicken Alfredo with Fettuccine
Serves: 2–3
Time: ~30–35 minutes
🛒 Ingredients
Chicken & Pasta
2 lb chicken breasts, patted dry & split or pounded to 1-inch thick
Salt & black pepper
2 tbsp olive oil (or neutral oil)
1 lb (8 oz) fettuccine
Caramelized Shallots
2 large shallots, thinly sliced
1 tbsp balsamic vinegar
1/2 tbsp honey
1 tbsp olive oil
1 tbsp unsalted butter
Pinch of salt
Alfredo Sauce
2 tbsp unsalted butter
3–4 cloves garlic, minced
1 cup heavy cream
½ cup freshly grated parmesan or pecorino Romano (pecorino is salty so be careful)
Optional: lemon zest or a squeeze of lemon
Optional garnish: fresh parsley, chopped
🔥 Step-by-Step
1. Sear the Chicken
Season chicken with salt and pepper.
Heat 1 tbsp oil in a large skillet over medium-high heat.
Sear chicken 4–5 minutes per side until golden and cooked through.
Set aside to rest.
2. Caramelize the Shallots
In the same pan, lower heat to medium.
Add 1 tbsp oil + 1 tbsp butter.
Toss in shallots with a pinch of salt.
Stir in 1 tbsp balsamic vinegar and 1/2 tbsp honey.
Cook low and slow for 10–15 minutes, stirring occasionally, until soft and jammy.
3. Boil the Pasta
While shallots cook, bring a large pot of salted water to a boil.
Cook fettuccine until just al dente.
Reserve ¾ cup pasta water before draining.
4. Build the Sauce
Add remaining 2 tbsp butter to the shallots.
Stir in garlic and cook for 30 seconds until fragrant.
Pour in the cream and bring to a low simmer.
5. Toss & Finish
Add pasta directly into the sauce and toss to coat.
Stir in parmesan until melted and glossy.
Splash in reserved pasta water as needed for silky texture.
Season to taste with kosher salt and black pepper
Finish with lemon zest or juice for brightness.
6. Serve It Up
Plate twirls of pasta into shallow bowls.
Top with sliced chicken, extra parmesan, and chopped parsley.
Take a dramatic first bite. You earned it.
This isn’t just dinner. It’s a love letter to leveling up a classic. Print it, save it, text it to your best friend who still uses jarred Alfredo.
