Chicken Alfredo

Chicken Alfredo

from bellyfull.net
Main Course
33 min
6 servings
919 kcal / serving

This easy Chicken Alfredo recipe includes golden pan-fried chicken breasts and tender noodles, coated in the most dreamy cream sauce ever!

Ingredients

  • 16 ouncesdry fettuccine pasta
  • 1 poundboneless, skinless chicken breasts
  • 1 teaspoonitalian seasoning
  • ¾ teaspoonkosher salt
  • ¼ teaspoonpepper
  • 2 tablespoonsextra-virgin olive oil
  • 1 tablespoonbutter
  • ½ cupbutter (, cut into large cubes or slices)
  • 2 cupsheavy whipping cream
  • 1 clovegarlic (, minced)
  • ¾ teaspoongarlic powder
  • ¾ teaspoonitalian seasoning
  • ¼ teaspoonsalt
  • ¼ teaspoonpepper
  • 2 cupsfreshly grated parmesan cheese

Directions

  1. 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. 2

    Make the chicken: Season chicken breasts with the Italian seasoning, salt, and pepper.

  3. 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. 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. 5

    Make the Alfredo sauce: In the same pan, over medium-low heat, add the butter and cream; whisk until butter has melted.

  6. 6

    Add in the minced garlic, garlic powder, Italian seasoning, salt, and pepper; whisk until combined and smooth.

  7. 7

    Bring to a gentle simmer (do not boil) and cook for 3-4 minutes, whisking constantly, until it starts to thicken.

  8. 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. 9

    Assemble: Take sauce off the heat and immediately toss with the cooked fettuccine noodles.

  10. 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.