Easy Weeknight Chicken Alfredo
Ingredients
- 1 lbboneless
skinless chicken breasts
- 1 ½ tbspitalian seasoning
- 1 tspsweet paprika
optional for color
- 1 tbspavocado oil or olive oil
- 8 ozfettuccine
- 5 tbspbutter
- 2 ozgrated parmigiano-reggiano cheese
- 2 tbspsour cream
- 1 smallgarlic clove
finely grated on a microplane
- fine sea salt and fresh ground black pepper
Directions
- 1
Set aside a wide skillet with a lid, or if you do not have one, prepare a sheet of aluminum foil that fits over the skillet.
- 2
Take the chicken out of the refrigerator, pat dry with paper towels, and season on both sides with Italian seasoning, paprika, and salt (we use 1/4 teaspoon of fine salt per chicken breast).
- 3
Heat the oil in the skillet over medium-high heat. When the oil is hot and looks shimmery, add the chicken breasts. Cook, uncovered, for 2 to 3 minutes or until golden.
- 4
Flip the chicken, reduce the heat to low, and add a few tablespoons of water to the skillet. Cover the skillet with the lid or use foil. Cook, covered, for 10 to 15 minutes or until an instant-read thermometer reads 165°F when inserted into the thickest part of the breast. Then, transfer the chicken to a plate and cover it loosely with aluminum foil.
- 5
While the chicken cooks, bring a large pot of salted water to a boil.
- 6
Cut the butter into small cubes, about 8 of them, and place into a mixing bowl with the parmesan, garlic, and sour cream.
- 7
Drop the fettuccine into the salted boiling water and cook to al dente (check package directions for timing).
- 8
Use tongs to transfer the fettuccine to the mixing bowl with the butter and cheese. Stir to mix the pasta with the cheese and butter. Now add 1/2 cup of the hot pasta water to the mixing bowl. Continue to stir until the pasta is coated with a smooth sauce. Season with salt to taste.
- 9
Divide the fettuccine Alfredo between serving plates. Cut the chicken into thick slices and divide the sliced chicken between the plates. Spoon any juices left on the plate or from the skillet over the chicken. Serve with more Parmigiano-Reggiano and fresh ground black pepper on top.
Easy Weeknight Chicken Alfredo
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About this Recipe
Tired of complicated weeknight meals but still craving something satisfying and full of flavor? This Easy Weeknight Chicken Alfredo is your answer, delivering a truly delicious dinner that your whole family will love in a snap.
What makes this chicken alfredo truly special is our clever sauce shortcut: we skip the heavy cream entirely. Instead, you'll create a rich, creamy sauce with sour cream, butter, and grated Parmigiano-Reggiano, brightened by starchy pasta water. The sour cream not only makes for a lighter sauce but also introduces a delightful tanginess that perfectly balances the richness, setting it apart from traditional versions.
Prepare for a truly comforting experience. You'll enjoy perfectly cooked fettuccine coated in a velvety, tangy, and deeply cheesy sauce. Tender chicken breasts, seasoned with Italian seasoning and sweet paprika, complement the creamy pasta beautifully. This dish offers the familiar comfort of classic chicken alfredo but with a fresher, more vibrant taste profile, proving that a quick weeknight meal can still be utterly gourmet. It’s a hearty meal that feels much more involved than its simple preparation suggests.
This recipe is designed for ease and flexibility. The sweet paprika is entirely optional, adding a lovely warm color without altering the core flavor profile. If you find your chicken breasts are particularly thick, a quick pound to an even thickness before cooking will ensure they cook through uniformly and stay wonderfully tender. Feel free to use avocado oil or your preferred olive oil for cooking the chicken.
This Easy Weeknight Chicken Alfredo is perfect for any busy evening when you need a satisfying and wholesome meal on the table fast. Serve it hot for a truly comforting family dinner.