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Gordon Ramsay Chicken Alfredo Recipe

Gordon Ramsay Chicken Alfredo
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Gordon Ramsay’s Chicken Alfredo is a refined take on the classic Italian-American dish. It features perfectly cooked chicken breasts seasoned and pan-seared to golden perfection, served over fettuccine pasta tossed in a velvety, homemade Alfredo sauce. The sauce, made with butter, heavy cream, Parmesan, and garlic, adds richness while keeping the dish light and balanced.

Ingredients

Scale

For the Chicken

  • 2 boneless, skinless chicken breasts
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika (optional, for extra flavor)
  • 2 tablespoons olive oil

For the Alfredo Sauce

  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon nutmeg (optional, for depth)
  • 1 teaspoon lemon zest (optional, for brightness)

For the Pasta

  • 12 oz fettuccine pasta
  • Salt, for boiling water

For Garnish

  • Fresh parsley, chopped
  • Extra Parmesan cheese
  • Cracked black pepper

Instructions

Step 1: Cook the Chicken

  1. Season the chicken: Pat the chicken dry and season both sides with salt, pepper, garlic powder, and smoked paprika.
  2. Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 4-5 minutes per side, until golden brown and fully cooked. Remove from the pan and let it rest before slicing.

Step 2: Cook the Pasta

  1. Boil the pasta: Cook fettuccine in salted boiling water according to package instructions until al dente. Reserve ½ cup pasta water, then drain the pasta.

Step 3: Make the Alfredo Sauce

  1. Melt the butter: In the same skillet, melt butter over medium heat.
  2. Sauté the garlic: Add minced garlic and cook for 30 seconds until fragrant.
  3. Add the cream: Pour in heavy cream, stirring continuously. Simmer for 2-3 minutes.
  4. Incorporate Parmesan: Gradually whisk in Parmesan cheese until melted and smooth.
  5. Season the sauce: Stir in salt, black pepper, and nutmeg (if using). Add lemon zest for extra brightness.

Step 4: Combine Everything

  1. Add pasta to the sauce: Toss the drained fettuccine in the Alfredo sauce, coating it evenly. If needed, add reserved pasta water to adjust the consistency.
  2. Slice the chicken: Cut the rested chicken into thin slices and place on top of the pasta.

Step 5: Serve and Garnish

  1. Plate the dish: Serve warm, garnished with fresh parsley, extra Parmesan, and cracked black pepper.

Find it online: https://gordonramsayeats.com/gordon-ramsay-chicken-alfredo-recipe/