Chicken Alfredo
A delicious and creamy Chicken Alfredo made with fettuccine pasta, chicken, and a smooth Parmesan cheese sauce.
Equipment
- Large pot
- Large nonstick skillet
- Whisk
- Cutting board
Ingredients
- 16 ounces dry fettuccine pasta For the Noodles
- 1 pound boneless, skinless chicken breasts For the Chicken
- 1 teaspoon Italian seasoning For the Chicken
- ¾ teaspoon kosher salt For the Chicken
- ¼ teaspoon pepper For the Chicken
- 2 tablespoons extra-virgin olive oil For the Chicken
- 1 tablespoon butter For the Chicken
- ½ cup butter For the Sauce
- 2 cups heavy whipping cream For the Sauce
- 1 clove garlic minced for the Sauce
- ¾ teaspoon garlic powder For the Sauce
- ¾ teaspoon Italian seasoning For the Sauce
- ¼ teaspoon salt For the Sauce
- ¼ teaspoon pepper For the Sauce
- 2 cups freshly grated Parmesan cheese For the Sauce
Instructions
- Start by boiling a big pot of water and adding the fettuccine. Cook until it is al dente and slightly firm to the bite. This will allow the noodles to soak up sauce later. Be careful not to let the pasta get mushy.
- While the pasta is cooking, take the chicken breasts, season them with Italian seasoning, salt, and pepper. Ensure a good coating for flavor but be mindful not to over-salt.
- Heat olive oil and butter in a skillet over medium heat. Once hot, add the chicken and listen for that sizzle. Cook until the chicken is golden brown and cooked through, around 6 to 7 minutes on each side. An instant-read thermometer should read 165 degrees F when done.
- In the same skillet, add butter, minced garlic, and seasonings after taking the chicken out. You should smell the garlic quickly becoming fragrant. Avoid burning the garlic to prevent bitterness.
- Pour in the heavy cream and bring it to a gentle simmer. You will notice it thicken a bit. As it simmers, whisk in the grated Parmesan until fully melted and incorporated. If the sauce appears too thin, give it another minute on the heat.
- Once the fettuccine is ready, drain it and add straight into the sauce. Stir thoroughly until the pasta is well-coated and the cheese clings to every strand.
- After cooking, slice the chicken into pieces. Arrange it nicely on top of the pasta for serving, preserving its juicy tenderness.
- Dish out the pasta and chicken, optionally finishing with a sprinkle of extra cheese and Italian seasoning. Enjoy the aroma as you serve.
Notes
Storage Tips: Airtight container: Store leftovers in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat.
Expert Tips: Use freshly grated Parmigiano-Reggiano for a smoother sauce and richer taste. Check the chicken's internal temperature with a thermometer to ensure it reaches 165 degrees F without drying out. If your sauce is too thin, allow it to simmer for a few additional minutes. If reheating results in separation, whisk in a bit of reserved pasta water to restore creaminess.
Serving Suggestions: Serve with homemade garlic bread. Pair with a simple side salad. Add roasted asparagus for a healthy contrast.
Recipe Variations: Replace heavy cream with half-and-half for a lighter sauce. Use chicken thighs instead of breasts for more flavor. Add spinach or broccoli for additional nutrition.
Ingredient Notes: Choose fresh pasta whenever possible for the best texture. Block cheese is recommended over pre-grated versions to avoid a grainy sauce texture.