Description

This classic Chicken Alfredo recipe features tender, pan-seared chicken breasts served over perfectly cooked fettuccine pasta tossed in a rich and creamy homemade Alfredo sauce. The sauce is made from butter, heavy cream, garlic, and freshly grated Parmesan cheese, delivering a comforting, flavorful meal ideal for a family dinner or special occasion.

Ingredients

Scale

For the Noodles

16 ounces dry fettuccine pasta

For the Chicken

1 pound boneless, skinless chicken breasts
1 teaspoon Italian seasoning
3/4 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons extra-virgin olive oil
1 tablespoon butter

For the Sauce

1/2 cup butter, cut into large cubes or slices
2 cups heavy whipping cream
1 clove garlic, minced
3/4 teaspoon garlic powder
3/4 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups freshly grated Parmesan cheese

Cook Mode Prevent your screen from going dark

Instructions

Make the Noodles: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package directions, around 10 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the noodles well and set aside.
Prepare the Chicken: Season the chicken breasts evenly with Italian seasoning, kosher salt, and pepper. Heat olive oil in a large nonstick skillet over medium-high heat until shimmering. Add the chicken breasts and cook undisturbed for 5-7 minutes until the bottoms are golden brown.
Finish Cooking Chicken: Flip the chicken breasts and add 1 tablespoon of butter to the pan. Swirl the pan gently to distribute the butter. Continue cooking the chicken for another 5-7 minutes or until the internal temperature reaches 165°F, ensuring the chicken is fully cooked through.
Rest and Slice Chicken: Transfer the chicken breasts to a cutting board and let rest for 3 minutes. Then slice into 1/2-inch thick pieces. Tent loosely with foil to keep warm.
Make the Alfredo Sauce: In the same skillet used for chicken, reduce heat to medium-low and add butter and heavy cream. Whisk continuously until the butter melts. Add minced garlic, garlic powder, Italian seasoning, salt, and pepper, whisking until the mixture is smooth and well combined.
Simmer and Thicken Sauce: Bring the sauce to a gentle simmer without boiling and cook for 3-4 minutes, whisking constantly, until it begins to thicken slightly.
Add Parmesan Cheese: Stir in freshly grated Parmesan cheese until melted and the sauce becomes smooth. If the sauce is too thick, add reserved pasta cooking water a few tablespoons at a time until desired consistency is reached.
Assemble the Dish: Remove the sauce from heat and immediately toss the cooked fettuccine noodles with the Alfredo sauce, ensuring all noodles are coated evenly.
Serve: Divide the sauced pasta among serving bowls and top with sliced chicken. Garnish with chopped parsley, additional Parmesan, and freshly cracked black pepper if desired. Serve immediately for best flavor and texture.

Notes

Make sure not to boil the Alfredo sauce to avoid curdling the cream.
Resting the chicken before slicing keeps it juicy and tender.
Reserve pasta water to adjust sauce consistency if needed.
Freshly grated Parmesan melts better and enhances flavor compared to pre-grated varieties.
For a lighter version, use half-and-half instead of heavy cream, but the sauce will be less rich.

Nutrition

Serving Size: 1 serving
Calories: 700 kcal
Sugar: 2 g
Sodium: 580 mg
Fat: 48 g
Saturated Fat: 28 g
Unsaturated Fat: 17 g
Trans Fat: 0.5 g
Carbohydrates: 42 g
Fiber: 2 g
Protein: 38 g
Cholesterol: 140 mg