Description
Classic Chicken Alfredo is a creamy, comforting Italian-American dish featuring tender sautéed chicken breasts served over perfectly cooked fettuccine pasta tossed with a rich, homemade Parmesan cream sauce. This recipe balances savory herbs and garlic with buttery decadence ideal for a satisfying weeknight dinner.
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, about 10 minutes according to package directions. Reserve 1/2 cup of cooking water before draining the pasta well. Set aside.
- Prepare the chicken: Season the chicken breasts evenly with Italian seasoning, kosher salt, and pepper. Heat olive oil over medium-high heat in a large nonstick skillet until shimmering. Add chicken to the pan and cook undisturbed for 5-7 minutes until the bottom is golden brown.
- Cook the chicken: Flip the chicken breasts over and add 1 tablespoon butter to the skillet. Swirl the pan gently to distribute the butter. Continue cooking for another 5-7 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- Rest and slice the chicken: Transfer the chicken to a cutting board and let rest for 3 minutes. Slice into 1/2-inch thick pieces. Tent with foil to keep warm while preparing the sauce.
- Make the Alfredo sauce: In the same skillet over medium-low heat, add the butter and heavy cream. Whisk continuously until the butter is melted and the mixture starts to combine.
- Season the sauce: Add minced garlic, garlic powder, Italian seasoning, salt, and pepper to the cream mixture. Whisk until smooth and evenly incorporated.
- Simmer and thicken the sauce: Allow the sauce to gently simmer without boiling for 3-4 minutes while whisking constantly until it thickens slightly.
- Add Parmesan cheese: Stir in the freshly grated Parmesan cheese just until melted and the sauce is smooth. If the sauce becomes too thick, thin it out by gradually adding reserved pasta cooking water a few tablespoons at a time.
- Combine pasta and sauce: Remove the sauce from heat and immediately toss it with the cooked fettuccine noodles until fully coated.
- Assemble and serve: Divide the Alfredo pasta among serving bowls. Top each portion with sliced chicken. Garnish optionally with parsley, additional Parmesan cheese, and freshly ground black pepper.
Notes
- Use freshly grated Parmesan cheese for the best flavor and smooth melting.
- Do not let the sauce boil to prevent curdling.
- Resting the chicken allows juices to redistribute for better texture.
- If you prefer a lighter version, substitute half-and-half for heavy cream, though sauce will be less rich.
- Leftover sauce can be stored in the fridge for up to 2 days; reheat gently to avoid breaking.
- Reserve pasta water is useful to adjust sauce consistency perfectly.
Nutrition
- Serving Size: 1 serving (about 1/6th of recipe)
- Calories: 670 kcal
- Sugar: 2 g
- Sodium: 690 mg
- Fat: 44 g
- Saturated Fat: 26 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 165 mg
