Description
This creamy and indulgent Chicken Fettuccine Alfredo is a classic Italian-American dish that’s easier to make than you might think! Tender chicken, perfectly cooked fettuccine noodles, and a rich, parmesan-infused Alfredo sauce come together for a truly satisfying meal.
Ingredients
Units
Scale
Chicken
- 1 pound boneless, skinless chicken breasts
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon paprika
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1–2 tablespoons olive oil
Pasta
- 1 pound fettuccine
- 1 tablespoon salt, for the water
Alfredo Sauce
- 1/2 cup salted butter
- 3 ounces cream cheese
- 1/2 teaspoon minced garlic
- 2 cups heavy whipping cream (or half-and-half)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon Italian seasoning (optional)
- 3/4 teaspoon Kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 – 3/4 cup freshly grated parmesan cheese, plus more if desired
For Serving:
- Chopped fresh parsley
Instructions
- Prepare the Chicken: Pound chicken breasts to an even thickness. Rub with Italian seasoning, paprika, salt, and pepper.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Cook chicken for 5 minutes per side, or until internal temperature reaches 165°F. Let rest, then slice into strips.
- Cook the Pasta: Boil fettuccine in salted water according to package directions. Drain, reserving ½ cup pasta water.
- Make the Alfredo Sauce: Melt butter and cream cheese in a saucepan over low heat. Add garlic and cook for 1 minute. Whisk in heavy cream, garlic powder, Italian seasoning (if using), salt, and pepper.
- Simmer the Sauce: Increase heat to medium-low and simmer for 5 minutes, whisking occasionally. Stir in parmesan cheese until melted.
- Combine Ingredients: Add chicken and fettuccine to the sauce, toss to coat. Add reserved pasta water if needed to thin the sauce.
- Serve: Let rest for a few minutes before serving. Garnish with parsley.
Notes
- Add steamed broccoli to the sauce for extra nutrition.
- Swap chicken for shrimp or omit meat altogether for variations.
- Use other pasta shapes like penne or rotini if desired.
- Salt the pasta water generously for added flavor.
- Grate your own parmesan cheese for best results.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 1000mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg
