Chicken Alfredo
Ingredients
- 16 ozdry fettuccine pasta
- 1 lbboneless
skinless chicken breasts
- 1 tspItalian seasoning
- ¾ tspkosher salt
- ¼ tsppepper
- 2 tbspextra-virgin olive oil
- 1 tbspbutter
- ½ cbutter
, cut into large cubes or slices
- 2 cheavy whipping cream
- 1 clovegarlic
- ¾ tspgarlic powder
- ¾ tspItalian Seasoning
- ¼ tspsalt
- ¼ tsppepper
- 2 cParmesan cheese
Directions
- 1
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 10 minutes. Reserve 1/2 cup of the cooking water, then drain well. Set aside.
- 2
Make the chicken: Season chicken breasts with the Italian seasoning, salt, and pepper.
- 3
Warm the olive oil over medium-high heat in a large nonstick skillet. Once it’s shimmering, swirl the pan to evenly distribute. Add the chicken and leave it undisturbed for 5-7 minutes, until the bottom is golden-brown. Flip over and add in 1 tablespoon of butter between them, picking up the pan to give it a gentle swirl to distribute. Continue cooking for another 5-7 minutes (or an internal temperature reaches 165 degrees F.)
- 4
Transfer the chicken to a cutting board and let rest for 3 minutes. Cut into 1/2-inch-thick slices. Tent with foil while you prepare the sauce.
- 5
Make the Alfredo sauce: In the same pan, over medium-low heat, add the butter and cream; whisk until butter has melted.
- 6
Add in the minced garlic, garlic powder, Italian seasoning, salt, and pepper; whisk until combined and smooth.
- 7
Bring to a gentle simmer (do not boil) and cook for 3-4 minutes, whisking constantly, until it starts to thicken.
- 8
Stir in the parmesan cheese just until melted and the sauce is smooth. (If the sauce ends up too thick, add some of the reserved pasta cooking water, a few tablespoons at a time, to thin it out.)
- 9
Assemble: Take sauce off the heat and immediately toss with the cooked fettuccine noodles.
- 10
Divide the pasta among serving bowls and top with a few slices of chicken. Garnish with parsley, more Parmesan, and black pepper if desired.
Chicken Alfredo
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About this Recipe
Dreaming of a restaurant-quality Chicken Alfredo that’s surprisingly easy to make at home? This recipe delivers golden pan-fried chicken and tender fettuccine swimming in the most dreamy cream sauce you'll ever taste.
What makes this Chicken Alfredo truly special is the perfect harmony of flavors: succulent chicken seasoned with Italian herbs, nestled in a rich, velvety sauce. The combination of butter, heavy cream, fresh garlic, and plenty of freshly grated Parmesan cheese creates an irresistible depth that's far beyond ordinary, making every bite a delight.
Prepare for a deeply satisfying and comforting main course experience. Each forkful offers perfectly cooked fettuccine, juicy chicken with a lovely golden sear, and a luscious cream sauce that coats everything beautifully. The subtle warmth from Italian seasoning and garlic powder enhances the rich cheese and cream, resulting in an indulgent and comforting dish that feels like a special occasion.
To tailor this Chicken Alfredo recipe to your preferences, you can adjust the amount of Italian seasoning or garlic powder to your taste. For a lighter touch, you could also experiment with adding some freshly chopped parsley as a garnish. If you're looking for protein variations, consider replacing the chicken with sautéed shrimp or even a hearty blend of mushrooms for a vegetarian option.
This hearty Chicken Alfredo is ideal for a comforting family dinner or an impressive dish to serve guests. Enjoy it simply as a standalone main course, letting the rich flavors shine.