Chicken Fettuccine Alfredo
This classic Chicken Fettuccine Alfredo is an easy weeknight recipe that’s worthy of a special occasion! Light and tender chicken goes perfectly with garlicky Parmesan cream sauce, made quickly without the need for thickeners.
Ingredients
- 2 lbs boneless skinless chicken breast
- 2 tablespoons olive oil, divided
- 1⁄2 teaspoons garlic powder
- 1 teaspoons Italian seasoning
- 8 oz fettuccine pasta
- 3 tablespoons butter
- 4 cloves garlic
- 1 cup heavy cream
- 1 1⁄2 cups fresh grated parmesan cheese, plus more for garnishing
- Sea salt and cracked pepper, to taste
- Fresh chopped parsley, for optional garnish
Directions
- 1
Brush chicken breasts with 1 tablespoon of olive oil. Season with the garlic powder and Italian seasoning. Set aside.
- 2
In a cast iron skillet or medium frying pan, heat the remaining 1 tablespoon olive oil over medium heat. Place the seasoned chicken breasts into the heated pan and sauté for 5-7 minutes per side or until the chicken breasts reach an internal temperature of 165°F. Remove the chicken from the pan, wrap in foil and allow it to rest for 5 minutes before slicing. (This will make your chicken extra juicy!)
- 3
While the chicken cooks, prepare the fettuccine noodles according to the packaged directions in well salted water. Cook until al-dente and drain well.
- 4
Once noodles and chicken are cooked, in a medium sized saucepan, melt the butter over medium-low heat. Add the minced garlic and cook for 1 minute, or until the garlic is fragrant.
- 5
Slowly stir in the heavy cream and continue to heat until the cream is just about to simmer. Reduce to low heat and slowly stir in the parmesan cheese until all is melted. Season Alfredo sauce with salt and pepper, to taste.
- 6
Toss the cooked fettuccine noodles in the prepared Alfredo sauce. Top with sliced cooked chicken breasts and additional grated parmesan cheese, if desired. Garnish lightly with finely chopped parsley leaves. Serve warm.