Description
This classic Chicken Alfredo recipe features tender, pan-seared chicken breasts served atop perfectly cooked fettuccine pasta coated in a rich and creamy homemade Alfredo sauce made with butter, heavy cream, garlic, and Parmesan cheese. Ready in just 33 minutes, this comforting Italian-American dish is ideal for a satisfying weeknight dinner or special occasion meal.
Ingredients
Pasta
- 16 ounces dry fettuccine pasta
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
Alfredo 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
- Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, about 10 minutes according to package directions. Reserve 1/2 cup of the pasta cooking water before draining the noodles well. Set aside.
- Season the chicken: Pat the chicken breasts dry and season both sides evenly with Italian seasoning, kosher salt, and pepper.
- Sear the chicken: Heat olive oil in a large nonstick skillet over medium-high heat until shimmering. Add the chicken breasts without moving them and cook for 5-7 minutes until the bottom is golden brown. Flip the chicken, add 1 tablespoon butter, swirling the pan to coat, and cook another 5-7 minutes until the internal temperature reaches 165°F.
- Rest and slice chicken: Transfer chicken to a cutting board and let rest for 3 minutes to retain juices. Slice the chicken into 1/2-inch-thick pieces and tent with foil to keep warm.
- Prepare the Alfredo sauce: Using the same skillet over medium-low heat, add the cubed butter and heavy cream. Whisk continuously until the butter fully melts and blends with the cream.
- Add flavorings: Stir in minced garlic, garlic powder, Italian seasoning, salt, and pepper. Whisk until smooth and combined.
- Simmer sauce: Bring the sauce to a gentle simmer, being careful not to boil, and cook for 3-4 minutes, whisking frequently, until it starts to thicken.
- Incorporate Parmesan: Remove the pan from heat and stir in freshly grated Parmesan cheese until the sauce is smooth and creamy. If the sauce is too thick, gradually add reserved pasta water a few tablespoons at a time to reach desired consistency.
- Toss pasta with sauce: Add the cooked fettuccine into the Alfredo sauce, tossing immediately to coat all noodles evenly.
- Serve: Divide the sauced pasta among serving bowls. Top each with sliced chicken and garnish with parsley, additional Parmesan cheese, and freshly ground black pepper if desired.
Notes
- Reserve pasta water to adjust Alfredo sauce consistency for a smoother finish.
- Resting the chicken after cooking ensures juicy, tender slices.
- This recipe can be doubled easily to serve more people.
- For a richer flavor, use freshly grated Parmesan instead of pre-grated.
- Leftover Alfredo sauce can be refrigerated and gently reheated with a splash of cream or milk.
