Chicken Alfredo
A comforting Chicken Alfredo dish featuring tender chicken and creamy Alfredo sauce served over fettuccine, perfect for any night of the week.
Ingredients
For the Noodles
- 16 ounces dry fettuccine pasta provides a hearty base with a smooth texture
For the Chicken
- 1 pound boneless, skinless chicken breasts offers lean protein with a mild flavor
- 1 teaspoon Italian seasoning adds herbaceous notes
- 3/4 teaspoon kosher salt enhances flavor
- 1/4 teaspoon pepper adds subtle heat
- 2 tablespoons extra-virgin olive oil provides moisture and richness
- 1 tablespoon butter adds richness and flavor
For the Sauce
- 1/2 cup butter, cut into large cubes or slices creates a smooth and rich consistency
- 2 cups heavy whipping cream ensures a creamy texture
- 1 clove garlic, minced introduces aromatic depth
- 3/4 teaspoon garlic powder boosts garlic flavor
- 3/4 teaspoon Italian seasoning complements the dish with herb flavor
- 1/4 teaspoon salt balances the sauce
- 1/4 teaspoon pepper adds a hint of spice
- 2 cups freshly grated Parmesan cheese melts into the sauce, giving a savory sharpness
Instructions
Preparation
- Begin by making the noodles. Bring a large pot of salted water to a rolling boil. Once boiling, add the fettuccine and cook according to the package instructions, about 10 minutes until al dente.
- Reserve 1/2 cup of the pasta water to adjust the sauce later if necessary. Drain the pasta well and set it aside.
- Season the chicken breasts evenly with Italian seasoning, kosher salt, and pepper.
- In a large nonstick skillet, warm the olive oil over medium-high heat until it shimmers.
- Add the seasoned chicken to the pan, ensuring not to overcrowd it. Cook undisturbed for about 5-7 minutes until the underside is golden-brown.
- Flip the chicken over and add 1 tablespoon of butter to the skillet. Gently swirl the pan to let the butter mix in.
- Continue cooking the chicken for another 5-7 minutes, until it reaches an internal temperature of 165 degrees F. Transfer the chicken to a cutting board and let it rest for 3 minutes before slicing.
Sauce Preparation
- In the same pan, reduce the heat to medium-low. Add the butter and heavy whipping cream, whisking until the butter has melted.
- Incorporate minced garlic, garlic powder, Italian seasoning, salt, and pepper, whisking until combined smoothly.
- Allow the sauce to come to a gentle simmer for around 3-4 minutes, whisking constantly until the sauce thickens slightly.
- Stir in the freshly grated Parmesan cheese until melted and the sauce is smooth, adjusting with reserved pasta water if too thick.
- Remove the sauce from heat and toss in the cooked fettuccine ensuring it is all coated in sauce.
Serving
- Serve the pasta divided among bowls, topped with sliced chicken. Garnish with parsley, additional Parmesan, and black pepper if desired.
Notes
For best results, ensure the butter is cubed before adding it to the sauce. Whisking helps maintain a smooth texture. Taste the sauce before serving for seasoning adjustments. Leftovers last 3-4 days in an airtight container.