Description
This creamy Chicken Alfredo recipe features tender pan-seared chicken breasts served over perfectly cooked fettuccine noodles, all tossed in a rich homemade Alfredo sauce made with butter, heavy cream, garlic, and freshly grated Parmesan cheese. It’s a classic Italian-American comfort dish that’s simple to prepare and perfect for a satisfying weeknight meal.
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
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, usually about 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. Warm the olive oil over medium-high heat in a large nonstick skillet until shimmering. Add the chicken breasts and leave them undisturbed for 5-7 minutes until the bottom side is golden brown.
- Cook the chicken: Flip the chicken breasts over and add 1 tablespoon of butter to the pan. Swirl the pan gently to distribute the butter. Continue cooking for another 5-7 minutes, or until the internal temperature reaches 165°F (74°C). Transfer the chicken to a cutting board, let it rest for 3 minutes, then slice into 1/2-inch thick pieces. Tent with foil to keep warm.
- Make the Alfredo sauce: Using the same skillet over medium-low heat, add the butter and heavy cream. Whisk continuously until the butter is fully melted. Stir in the minced garlic, garlic powder, Italian seasoning, salt, and pepper, whisking until fully combined and smooth.
- Simmer the sauce: Bring the sauce to a gentle simmer without boiling, cooking for 3-4 minutes while whisking constantly until it begins to thicken.
- Add Parmesan cheese: Stir in the freshly grated Parmesan cheese until melted and the sauce is smooth. If the sauce is too thick, gradually add reserved pasta water a few tablespoons at a time to reach desired consistency.
- Assemble the dish: Remove the sauce from heat and immediately toss in the cooked fettuccine noodles until evenly coated with the Alfredo sauce.
- Serve: Divide the sauced pasta among serving bowls. Top each serving with sliced chicken. Garnish with chopped parsley, extra Parmesan cheese, and freshly ground black pepper if desired. Serve immediately for the best flavor and texture.
Notes
- For a lighter sauce, use half-and-half instead of heavy cream, but the sauce will be less rich and creamy.
- To add extra flavor, you can sauté mushrooms or spinach in the pan before making the sauce.
- Use freshly grated Parmesan cheese for the best taste and smoother sauce texture; pre-grated cheese may result in a grainier sauce.
- Allow the chicken to rest after cooking to help retain juices and ensure tender slices.
- Reserve some pasta water to adjust the consistency of the sauce as needed.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of recipe)
- Calories: 650
- Sugar: 2g
- Sodium: 550mg
- Fat: 42g
- Saturated Fat: 24g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 150mg
